Chicken Tikka Masala (GF)

I (Brett) discovered this recipe and made it for Katie, Mom and Dad in February 2011. If I may toot my own horn, I think this recipe ranks among my favorite recipes ever, right up there with the Ginger Glazed Mahi Mahi I love.

This recipe is a little spicy. You can adjust that as you want to. This recipe, as written is 1/4th the cayenne pepper it originally calls for. It still packed a bit of a punch, but you can add more or do less as you want. We all thought that this spicyness level was perfect though. Adjust according to you tastes.

From the kitchen of: A website called Mel's Kitchen Cafe

Marinade:

1 cup plain yogurt (I just used a 6 oz plain yogurt cup. It worked fine)
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (It originally calls for 2 tsp., but apparently that is a very spicy recipe. Doing 1/2 tsp was about perfect for me.)
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
4 boneless, skinless chicken breasts, chopped into bite-sized pieces (the original recipe called for 3. I used 4, which were moderate size, and still could have probably fit more)

Combine all ingredients (except chicken) and mix. Mix in the chicken pieces and refrigerate for one hour. Cook chicken in frying pan. Pull the chicken out in a bowl, and set aside. Discard excess marinade.

In a large skillet, melt:

1 tablespoon butter

Saute in butter for one minute:

1 clove garlic, minced
1 jalapeno pepper finely chopped

Mix in:

2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt

Stir in:

1 8-oz can tomato sauce
1 cup cream (I wasn't exactly sure what was meant by "cream." Half and half would probably work. I used a combination of mostly heavy whipping cream because we had it, and part 2% milk to make up 1 cup)

Simmer on low heat until sauce thickens, about 20 minutes. Add the grilled chicken and simmer for 10 more minutes. If desired, garnish with:

1/4 cup chopped cilantro

Serve over hot rice, and with Naan bread if you have a way of getting some.

MAKES: Enough to give 4 people a good serving and have a little left-over for Katie to take to lunch tomorrow