Chicken Tikka Masala

Kids rating: 5 stars (especially Drew)
Me: 5 stars


All I ask is that you pronounce it correctly. It's Muh-sala, not Mar-sala.


Marinade:
• 1 cup plain yogurt (I've also used buttermilk when I don't have 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
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks
• 
  
For the masala:
• 2 tablespoon butter
• 2 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 2 8-ounce cans tomato sauce
• 2 cup cream
• 1/4 cup chopped fresh cilantro

1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

We like ours with naan bread. And now, you can buy little ones at Costco that fit in the toaster. We're all over that biz.