Chicken Tikka Masala Recipe #25587 from recipezaar.com
This recipe appeared in the Chicago Tribune today (4/17/02). I haven't tried it yet but it promises to be delicious and I thought I should share it.
2 hours | 1½ hours prep
1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
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")
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
Soak bamboo skewers in water.
For sauce, melt butter on medium heat.
Add garlic& jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala& salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in cream; simmer to thicken- about 5 minutes.
Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce.
Simmer 5 minutes.
Garnish with cilantro Serve with basmati rice, naan or pita bread.
Note: You can make your own garam masala.
McCormick also makes garam masala; it's available in super markets.
Ripe mangoes - 2 or substitute 1 cup canned mango pulp in case you don't have fresh mangoes. If using sweetened mango pulp, reduce the amount of sugar in the recipe.
Sugar - 3 tablespoons or as per taste
Milk - half cup
Yogurt - 1 cup
Peel the mango skin and separate the pulp from the seed. Discard seed.
Combine all the ingredients in a mixer/blender.
Adjust the ingredients as per your taste.