Chicken Tikka Masala

This recipe appeared in the Chicago Tribune today (4/17/02). I haven't tried it yet, but it promises to be delicious and I thought I should share it. (Recipes courtesy of Food.com - Chef Tgobbi.)
Difficulty Cost
Category:  Main Dishes  - 
Ready in: 1h 30m  -  Cooking time: 30m  - 
Rating  0.00/5

Ingredients

For 4 Servings(s) ()

Recipe

  • 1.5 pound(s) boneless skinless chicken, cut in 1 inch cubes

Sauce

  • 1 tablespoon(s) unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • 2 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) garam masala (buy in Indian market)
  • 0.5 teaspoon(s) salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup(s) whipping cream
  • 0.25 cup(s) chopped fresh cilantro

Emulsion

  • 1 cup(s) plain yogurt
  • 2 tablespoon(s) lemon juice
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) ground red pepper
  • 2 teaspoon(s) black pepper
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) salt
  • 1 minced ginger (1-inchinch
  • 6 bamboo skewers (6-inchinch

Chicken Tikka Masala Directions

  1. Soak bamboo skewers in water.
  2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  3. Discard marinade.
  4. For sauce, melt butter on medium heat.
  5. Add garlic & jalapeno; cook 1 minute.
  6. Stir in coriander, cumin, paprika, garam masala & salt.
  7. Stir in tomato sauce.
  8. Simmer 15 minutes.
  9. Stir in cream; simmer to thicken- about 5 minutes.
  10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  11. Remove chicken from skewers; add to sauce.
  12. Simmer 5 minutes.
  13. Garnish with cilantro Serve with basmati rice, naan or pita bread.
  14. Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

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