Chicken Tikka Masala (Yummy Indian Food)

Ida

1 cup yogurt

1 T. lemon juice

2 tsp. cumin

1 tsp. ground cinnamon

 ¼ tsp. cayenne pepper

½ tsp. black pepper

1 T. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-sized pieces

   

1 T. butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt

1 (8 oz.) can tomato sauce

1 cup heavy cream

¼ cup fresh cilantro, chopped

basmati rice

Directions:

In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon,

cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and

refrigerate for 1 hour (or longer).

Discard marinade. Cook chicken on frying pan.  Continue to discard marinade until chicken is cooked.  Set chicken aside.

Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno

for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato

sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add chicken and simmer for 10+ minutes. Transfer to a serving platter and

garnish with fresh cilantro. Serve with basmati rice.