Chicken Tikka Masala

Generally, on Skimpy Pantry I try to keep the list of ingredients to things that you probably buy on a regular basis.  I just assumed that any tikka masala recipe I might find that didn't include a list of Indian spices in the ingredients wouldn't be worth trying because the flavors couldn't live up to my expectations.  It took a little bit of coaxing on my husband's part for me to make such a recipe: a tikka masala that doesn't require a trip to an ethnic grocery store, but still exhibits the flavors you expect.  This recipe nails it.  In fact, if you are an Indian food or curry newbie, this is the recipe for you because, well, there isn't actually any curry in it!  And it's fantastic!

Chicken Tikka Masala
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6


Ingredients
MARINADE:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon salt
4 boneless, skinless chicken breasts


MASALA:
2 tablespoons butter
2 cloves garlic, minced
1 jalapeno pepper, seeds and ribs removed, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
2 cups heavy cream
basmati rice
chopped fresh cilantro


Directions
1) For the marinade, combine all ingredients except chicken in a medium sized bowl. Pour sauce over chicken and refrigerate for at least one hour or up to 8 hours. 
2) Grill chicken (or use your George Foreman). Don't worry if there is some char on the chicken.  Allow chicken to sit for 10 minutes; slice into chunks or strips.  Discard extra marinade.  

3) For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute.
4) Add cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
5) Add grilled chicken and simmer for 10 minutes. Serve over hot rice.  Garnish with fresh cilantro.  Enjoy!