Saturday, February 14, 2009

Chicken Tikka Masala

Something that I've had my eye on to try for a while. While I know it wouldn't come close to what I have gotten in our favorite Indian couldn't hurt to try, right? The best part of this was that it's pretty friggin' healthy. Seriously. Regardless of how people feel about fat-free 1/2 & 1/2 (probably all chemicals, but whateva) it makes for a tasty sauce. We both agreed it was definitely a keeper. And spicy...whew! It has a lovely slow burn that kind of creeps up on you then makes you want to dive head-first into some yogurt to cool your mouth down. It rocked like that.

We had it over brown basmati rice. Next time I might even try it with some light coconut milk for additional layer of flavor. And maybe a side of veggies? Even the chicken hot off the grill was fabulous. I made some extra chicken to have for a salad or wrap this's that tasty!

Chicken Tikka Masala
From this blog - thanks Good Eats n' Sweet Treats!

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
1 teaspon garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
3-4 cloves garlic, minced
2 jalapeno pepper, finely chopped (I used one jalpeno and one habanero)
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup fat-free half & half
2 tomatoes, chopped
1/4 cup chopped fresh cilantro

In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt, garam masala. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapenos for 1 minute. Season with cumin, paprika, garam masala and salt. Stir in tomato sauce and cream, diced tomatoes. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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