Chicken Tikka Masala

29 Mar

This is such a yummy dinner. It made enough for leftovers too–the best! If you like Indian food, then you will really love this recipe. It makes your house smell so good! I love this recipe and will be making it for a long time to come (plus this is SO much cheaper than going to an Indian restaurant–and it tastes the same!).

1 cup plain yogurt
1 T lemon juice
2 t. ground cumin
1 t. ground cinnamon
2 t. paprika
2 t. black pepper
1 T fresh, minced ginger (I used ground)
1 t. salt
3 boneless skinless chicken breasts

1 T butter
1 clover garlic
2 t. ground cumin
2 t. paprika
1/2 t. salt
1 8-oz can tomato sauce
1 cup cream (I used a combination of cream/milk)
1/2 cup chopped cilantro

4 cups cooked white rice

This recipe also calls from 1 jalapeno pepper finely chopped which I left out. I also doubled the sauce (so 2 cans of tomato sauce and extra milk/cream) because we love the sauce part.

Combine the first set of ingredients to marinate the chicken. I combined them all in a ziplock bag and set it in the fridge for an hour. Grill, cook in a frying pan, or bake the chicken. Discard the marinade. Use the second set of ingredients in a large skillet. Melt the butter over medium heat. Saute the garlic (and jalapeno if you choose) for one minute. Season with cumin, paprika and salt. Stir in the tomato sauce and cream. Simmer the sauce on low heat until it thickens (about 20 minutes). Shred the chicken and then add it to the sauce. Simmer for about 10 minutes. Garnish with fresh cilantro and serve over the hot rice.

We love this meal and I can’t wait to make it again!

Original Recipe from:

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