Indian Chicken Tikka Masala in Tomato-Cream Sauce

What an amazing dish this is!!!!

How is it that I’ve been cooking for six years, and I’ve never made a real Indian dish? Not even an almost real Indian dish. The closest I’ve come to curry is a yummy Thai soup loaded with red curry paste, and my mom’s chicken casserole featuring several heaping teaspoons of sweet yellow curry powder. Of course neither are Indian cuisine, and I can’t believe it took me this long to have a little fun with the spicy flavors of this region.

I’ve had this saved in my Recipe Box since June 13, 2010 (yes, I just checked.) I found the recipe intriguing, as the chicken marinates in a yogurt base and is eventually lathered with a spicy tomato-cream sauce.

Marinating time not included, this dish is super fast – perfect for a weeknight meal served with steamed jasmine rice.

Indian Chicken Tikka Masala in Tomato-Cream Sauceadapted from Chicken Tikka Masala on 

1 C plain greek yogurt
juice of 1 lemon
2 tsp cumin
1 tsp cinnamon
2 tsp cayenne pepper (or less if you’re scared!)
1 tsp ground black pepper
1 TBS fresh minced ginger root
1 tsp salt
3-4 chicken breasts, trimmed and cut into 1-inch pieces
drizzle of olive oil
2 garlic cloves, minced
1 jalepeno pepper, minced
1 tsp cumin
1 tsp curry
1 tsp paprika
1 tsp salt
8 oz tomato sauce
1 C heavy cream
1 bunch fresh cilantro, chopped
steamed jasmine rice

Mix well the yogurt, lemon, cumin, cinnamon, cayenne, black pepper, ginger and salt. Add chicken pieces. Marinate 30-45 minutes, covered in fridge.

Turn on oven broiler. Place chicken pieces in an even layer on a large pan. Broil for 4-5 minutes on each side, or until chicken is cooked through.

While chicken is cooking, heat olive oil over med-high heat. Add jalepeno. Cook 2 minutes and add garlic, cumin, curry, paprika and salt. Cook 1 minute. Reduce heat to med-low. Add tomato sauce and cream and simmer until thickened, approx. 10 minutes.

To serve, place chicken over steamed rice and drizzle with sauce. Top with fresh cilantro.

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