Chicken Tikka Masala Recipe

Add-ins:
Servings:

4

Units: US | Metric

1/2 lbs boneless skinless chicken, cut in 1 inch shapes

Marinade

1 mug plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground red pepper

2 teaspoons dark pepper

1 teaspoon cinnamon

1 teaspoon salt

1 piece minced ginger (1-inch long)

6 bamboo sticks (6-inch)

Sauce

1 tablespoon unsalted margarine

2 garlic cloves, minced

1 jalapeno chile, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala (purchase in Indian market)

1/2 teaspoon salt

1 (8 ounce) can tomato sauce

1 glass whipping cream

1/4 glass hacked new cilantro

Headings:

1

Absorb bamboo sticks water.

2

String chicken on sticks, and marinate (in the fridge) for 60 minutes or something like that.

3

Toss marinade.

4

For sauce, melt margarine on medium high temperature.

5

Include garlic & jalapeno; cook 1 moment.

6

Blend in coriander, cumin, paprika, garam masala & salt.

7

Blend in tomato sauce.

8

Stew 15 minutes.

9

Blend in cream; stew to thicken- around 5 minutes.

10

Barbecue or sear chicken, turning sometimes, to cook through- around 8 minutes.

11

Expel chicken from sticks; add to sauce.

12

Stew 5 minutes.

13

Trim with cilantro Serve with basmati rice, naan or pita bread.

14

Note: You can make your garam masala. Mccormick additionally makes garam masala; its accessible in general stores.