Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for at least an hour and up to 8 hours.
Grill or cook chicken in frying pan (be sure to get a lot, but not all, of the marinade off the chicken before cooking). Discard marinade.
If you leave too much sauce on the chicken, it can burn when you grill... I just cut it off, but if you like that burn flavor feel free to leave it on. I feel it gives it enough of a smokey taste without it : )
Melt butter in large skillet over medium heat. Sauté garlic and jalapeño for one minute. Add cumin, paprika and salt.
Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
Chicken Tikka Masala
Ingredients
Marinade
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 3-4 boneless skinless chicken breasts
Tikka Masala Sauce
- 1 tablespoon butter
- 1 clove garlic minced
- 1 jalapeno pepper finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon salt
- 8 ounces can tomato sauce
- ½ cup cream
toppings
- ¼ cup chopped cilantro
- 2 limes sliced
Instructions
- Combine all marinade ingredients except chicken.
- Pour sauce over chicken and refrigerate for at least an hour and up to 8 hours.
- Grill or cook chicken in frying pan (be sure to get a lot, but not all, of the marinade off the chicken before cooking). Discard marinade.
- Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add cumin, paprika and salt.
- Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
- Add grilled chicken and simmer for 10 minutes.
- Garnish with fresh cilantro, and sliced limesServe over hot rice.
Nutrition
Erin V says
loooove the suace!