Monday, March 19, 2018

Chicken Tikka Masala

 This is a huge family favorite for the Eyres, and we have it at almost every family reunion. It takes a bit of planning to do the marinade, but the actual cooking time is short, and it's a crowd pleaser! Even though the ingredients may look pretty spicy, even our little children love this recipe. This can be made up to one day in advance and reheated on the stove.

 Main Ingredients 
12 boneless skinless chicken breasts (serves about 18)

Marinade Ingredients *If you double this recipe, double the chicken and sauce but don't double the marinade.)
2 cups plain yogurt
2 tablespoons lemon juice
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
2 tablespoons minced fresh ginger (or 2 teaspoons ground ginger)
2 teaspoons salt

Sauce Ingredients
4 tablespoons butter
4 garlic cloves, minced
1 jalapeno pepper, thoroughly seeded and finely chopped (optional)
8 teaspoons ground cumin
8 teaspoons paprika
2 teaspoons salt
4 8-ounce cans tomato sauce
3 cups cream

Garnishes for serving
Fresh cilantro Plain yogurt or sour cream

1. Combine all marinade ingredients, then pour over chicken and refrigerate in a plastic bag or reusable plas- tic container for at least an hour (or up to 8-10 hours).

2. Grill or cook chicken and discard marinade.

3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add cumin, paprika, and salt.

4. Stir in tomato sauce and cream.

5. Simmer on low until sauce thickens (about 20 minutes).

6. Add the grilled chicken into the mix and simmer for10 more minutes.

7. Garnish with fresh cilantro and a little plain yogurt or sour cream.

8. Serve over hot rice.

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