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Chicken Tikka Masala

Chicken Tikka Masala

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch” long)
6 bamboo skewers (6-inchinch”)
Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Directions:

1
Soak bamboo skewers in water.
2
Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3
Discard marinade.
4
For sauce, melt butter on medium heat.
5
Add garlic & jalapeno; cook 1 minute.
6
Stir in coriander, cumin, paprika, garam masala & salt.
7
Stir in tomato sauce.
8
Simmer 15 minutes.
9
Stir in cream; simmer to thicken- about 5 minutes.
10
Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11
Remove chicken from skewers; add to sauce.
12
Simmer 5 minutes.
13
Garnish with cilantro Serve with basmati rice, naan or pita bread.
14
Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.

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