Creamy Chicken Tikka Masala

November 27, 2024

45

medium

4

  • Marinate the Chicken:
    • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir until well combined.
    • Add the chicken to the bowl, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  • Grill the Chicken:
    • Preheat your grill to high heat.
    • Lightly oil the grill grate to prevent sticking.
    • Thread the marinated chicken onto skewers and discard any remaining marinade.
    • Grill the chicken for about 5 minutes on each side, or until the juices run clear and the chicken is fully cooked through.
  • Prepare the Sauce:
    • While the chicken is grilling, melt butter in a large, heavy skillet over medium heat.
    • Add garlic and jalapeño to the skillet, and sauté for 1 minute until fragrant.
    • Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir to combine.
    • Add the tomato sauce and cream, and stir well. Allow the sauce to simmer on low heat for about 20 minutes, or until it thickens.
  • Combine and Simmer:
    • Once the chicken is grilled, remove it from the skewers and add it to the simmering sauce.
    • Stir to coat the chicken in the sauce, and let it simmer for an additional 10 minutes to allow the flavors to meld.
  • Serve:
    • Transfer the chicken and sauce to a serving platter. Garnish with fresh cilantro before serving.
Reviews

Ingredients:

Adjust Servings
0.5teaspoon pepper black, freshly ground
8ounce tomato sauce canned
0.5teaspoon cayenne pepper
0.25cup cilantro fresh, chopped
1tablespoon ginger fresh, minced
1clove garlic minced
1teaspoon ground cinnamon
2teaspoons ground cumin
1cup heavy cream
1 jalapeno pepper finely chopped
1tablespoon lemon juice
2teaspoons paprika
0.25teaspoon salt
3 chicken breasts boneless, skinless, cut into bite-size pieces
0.5cup butter unsalted, melted, (1 stick)
1cup yogurt

Directions

1.
Marinate the Chicken
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir until well combined. | 2. Add the chicken to the bowl, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Mark as complete
2.
Grill the Chicken
1. Preheat your grill to high heat. | 2. Lightly oil the grill grate to prevent sticking. | 3. Thread the marinated chicken onto skewers and discard any remaining marinade. | 4. Grill the chicken for about 5 minutes on each side, or until the juices run clear and the chicken is fully cooked through.
Mark as complete
3.
Prepare the Sauce
1. While the chicken is grilling, melt butter in a large, heavy skillet over medium heat. | 2. Add garlic and jalapeño to the skillet, and sauté for 1 minute until fragrant. | 3. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir to combine. | 4. Add the tomato sauce and cream, and stir well. Allow the sauce to simmer on low heat for about 20 minutes, or until it thickens.
Mark as complete
4.
Combine and Simmer
1. Once the chicken is grilled, remove it from the skewers and add it to the simmering sauce. | 2. Stir to coat the chicken in the sauce, and let it simmer for an additional 10 minutes to allow the flavors to meld.
Mark as complete
5.
Serve
Transfer the chicken and sauce to a serving platter. Garnish with fresh cilantro before serving.
Mark as complete
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