My first experience with Indian food was on my second date with Steve. We had initially decided that we would have a cook off and I would make for him the best dish in my “arsenal” and he would make for me his best. When he told me he would be making “chicken tikka” I was a little worried, but up for trying something new. I ended up LOVING it and we have made it many times since.
Chicken Tikka Masala
You haven't lived until you've tried Indian food - my favorite dish by far is Chicken Tikka Masala. You've got to add this to your menu and make it immediately, you won't be disappointed!
Ingredients
- 1 c. yogurt vanilla or plain
- 2 tbsp. lemon juice
- 2 tsp. ground cumin
- 1 tsp ground cinnamon
- 1 tsp. cayenne pepper
- 1 tsp. ground black pepper
- 1 tbsp. minced fresh ginger
- 2 tsp. salt or to taste
- 3 boneless skinless chicken breasts cut into bite-sized pieces
- 1 tbsp. butter
- 1 clove garlic minced
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1 tsp. salt or to taste
- 1 8 oz can tomato sauce
- 1 c. heavy cream
- 1/4 c. fresh cilantro chopped (optional)
Instructions
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In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 2 tsp. salt. Stir in chicken, cover, and refrigerate 1 hour.
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Once marinated, discard marinade and keep chicken. Cook chicken in a skillet until juices run clear, careful not to overcook.
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Melt butter in a large heavy skillet over medium heat. Saute garlic for one 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.
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Add chicken, and simmer for 10 minutes. Transfer to a serving platter, garnish with fresh cilantro and enjoy!
Recipe Notes
[My 2 Cents]
It is important to let chicken marinade in spices for ultimate flavoring. This dish is great with basmati, jasmine or brown rice and naan. Never heard of naan? Here's what it is: Naan is a leavened, oven baked flatbread. It is one of the most popular varieties of South Asian Breads and is particularly popular in Afghanistan, Iran, India, and Pakistan.
Adapted from AllRecipes
