Chicken Tikka Masala



1.5 lbs chicken breast, cut into one inch cubes

1/2 tsp cumin seeds

1/2 tsp ground coriander

1 cup plain yogurt (not nonfat--I used 2%)

2 garlic cloves, smashed

1 T canola oil

juice of one lime

3/4 tsp salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp garam masala

1/2 tsp turmeric

1 inch piece fresh ginger

masala sauce:

1 T canola oil

1 yellow onion, chopped

2 cloves garlic, minced

1 T fresh ginger, minced

1 T garam masala

1/2 tsp cayenne pepper

1 1/4 tsp salt

1/4 tsp black pepper

28 oz diced tomatoes

3/4 cup cream

juice of one lime

wooden skewers


Toast coriander and cumin seeds over medium heat for 3-4 minutes.

Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.

Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.

When ready to cook, preheat broiler. Soak skewers in cold water for thirty minutes so they don't burn. Then, stick three to four cubes of chicken on each. Place in a foil-lined pan and broil for about 6 minutes per side or until cooked through.

Heat the extra tablespoon of canola oi up in a dutch oven. Saute the diced onion for about 5 minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly.

Add the cooked chicken to the sauce and squeeze a lime over top.

Serve with rice or hot garlic naan!


3 hours prep (can be done the day before), 20 minutes cooking