Chicken Tikka Masala

THE BEST Chicken Tikka Masala I have literally ever had! Taylor got to have it the first time before I did because I had to leave as soon as it was done cooking to go to a meeting, so I had mine later in the evening. The whole night Taylor was sending me texts telling me how good the Tikka Masala was, and sure enough! DELICIOUS! 

Note: Be careful about following the directions to a tee. I tried to wing it a little the second time I made it, and it bombed.

You’ll Need:

• 1 cup yogurt (I use the Fage Total Fat Free yogurt because it’s thicker and creamier)
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream (I like to substitute the cream with Fage Total Fat Free yogurt. It’s just as creamy but WAY better for you!)
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. (You can also just cook the chicken in a frying pan on high heat, though it’s better on the grill.)
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream (or yogurt if you’ve substituted). Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.