Chicken Tikka Masala

2-4

60-90

Ingredients

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 1 tablespoon ginger
  • 4 teaspoons salt
  • 1 pound chicken tenderloins
  • 1 tablespoon butter
  • 1 clove minced garlic
  • 1 jalapeno pepper, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon salt
  • 8 ounces tomato sauce
  • 1 cup heavy cream/coconut milk

Instructions

  1. Cut the chicken tenderloins into bite-size pieces.
  2. In a large bowl, combine 1 cup plain yogurt, 1 tablespoon lemon juice, 2 teaspoons cumin, 1 teaspoon cinnamon, 2 teaspoons cayenne pepper, 1 tablespoon ginger and 4 teaspoons salt. Stir in chicken, cover and refrigerate for at least half an hour.
  3. Heat a pan over medium heat, then place chicken in meat. Cook until browned and firm on both sides, about 5 minutes on each side. Remove chicken from pan and set aside.
  4. Put butter in the pan. Put in chopped jalapeño pepper and 1 clove minced garlic, sauté for 30 seconds. Add 2 teaspoons cumin, 2 teaspoons paprika, and 1 tablespoon salt. Add 1 cup heavy cream or coconut milk. Simmer until sauce thickens, about 20 minutes. Add chicken, simmer 10 minutes. Add to plate, top with sauce.

Chicken tikka masala’s origins are unknown; the dish claims to originate from either India or Scotland.