Chicken Tikka Masala Recipe

Ingredients Needed

• 1 cup yogurt

• 1 tablespoon lemon juice

• 4 teaspoons ground cumin, divided

• 1 teaspoon ground cinnamon

• 2 teaspoons cayenne pepper

• 2 teaspoons freshly ground black pepper

• 1 tablespoon minced fresh ginger

• 2 teaspoons salt, divided, or more 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 paprika

• 1 (8 ounce) can tomato sauce

• 1 cup heavy cream

• ¼ cup chopped fresh cilantro

Instructions

In a large bowl, mix together yogurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne pepper, black pepper, grated ginger, and 1 teaspoon of salt.

Add chicken to the mixture, cover, and let it marinate in the fridge for 1 hour.

Lightly grease the grill grate. Skewer the chicken pieces and discard any leftover marinade.

Grill the chicken for about 5 minutes on each side, until the juices run clear.

Melt butter in a large, heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Add the remaining 2 teaspoons of cumin, paprika, and 1 teaspoon of salt. Stir in tomato sauce and cream, then simmer on low heat for about 20 minutes until the sauce thickens.

Add the grilled chicken to the sauce and let it simmer for 10 minutes. Transfer to a serving platter and top with freshly chopped cilantro.

Serve the dish over a bed of rice.

Note from the Editor:

The nutrition information for this recipe is based on the full amount of marinade ingredients. The actual quantity of marinade consumed may vary depending on marinating time, ingredients, and cooking methods.

Nutritional Information (per serving)