Chicken Tikka Masala

Delicious over some rice!

Ingredients

Chicken and Marinade

  • 1 1/2 cup yogurt
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon ground cinnamon
  • 3 teaspoons cayenne pepper
  • 3 teaspoons freshly ground black pepper
  • 1 1/2 tablespoon minced fresh ginger
  • 2 tablespoons salt, or to taste
  • 2 pounds of boneless skinless chicken breasts, halved lengthwise

Everything Else

  • 4 tablespoon butter
  • 1 tablespoon ground cumin
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 dried chiles de ├írbol or 1 teaspoon crushed red pepper flakes
  • 3 teaspoons paprika
  • 1 tablespoon salt, or to taste
  • 1 28-ounce can whole peeled tomatoes
  • 1/4 cup tomato paste
  • 2 cup heavy cream
  • 1 cup chopped fresh cilantro

Instructions

  • In a large bowl, combine yogurt, lemon juice, 1 tablespoon cumin, cinnamon, cayenne, black pepper, ginger, and 2 tablespoons salt. Add chicken and coat in mixture. Cover and let sit for 4 to 6 hours in refrigerator.
  • Melt butter in a large heavy skillet over medium heat. Saute garlic, onion, dried chiles de ├írbol (or crushed red pepper flakes) and season with 2 teaspoons cumin, paprika, and 3 teaspoons salt.
  • Stir in tomato paste and let brown.
  • Add tomatoes with juices. Crush with hand while adding.
  • Add cream and chopped 1/2 cup of chopped cilantro. Simmer until sauce thickens (about 30 minutes).
  • Meanwhile, broil chicken until slightly blackened. Chicken won't be cooked through.
  • Cut chicken into bite-size pieces and mix into sauce after it has thickened.
  • Simmer chicken in sauce for about 10 minutes, until chicken has cooked through. Transfer to a serving platter, and garnish with the rest of the chopped cilantro.
  • Served over steamed rice!