Chicken Tikka Masala


Serves 6



1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
4 boneless, skinless chicken breasts


2 tablespoons butter

2 cloves garlic, minced
1 jalapeno pepper, seeds and ribs removed, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
2 cup cream
basmati rice

chopped fresh cilantro


1) For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for at least one hour or up to 8 hours. 

2) Grill chicken. Don't worry if there is some char on the chicken.  Discard extra marinade.  Allow chicken to sit for 10 minutes.  Slice into chunks or strips.

3) For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute.

4) Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 

5) Add grilled chicken and simmer for 10 minutes. Serve over hot rice.  Garnish with fresh cilantro.  Enjoy!