Chicago Tribune Recipes Archives Food

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CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

Provided by tgobbi

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 21

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
6 bamboo skewers (6-inch)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Steps:

  • Soak bamboo skewers in water.
  • Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  • Discard marinade.
  • For sauce, melt butter on medium heat.
  • Add garlic & jalapeno; cook 1 minute.
  • Stir in coriander, cumin, paprika, garam masala & salt.
  • Stir in tomato sauce.
  • Simmer 15 minutes.
  • Stir in cream; simmer to thicken- about 5 minutes.
  • Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  • Remove chicken from skewers; add to sauce.
  • Simmer 5 minutes.
  • Garnish with cilantro Serve with basmati rice, naan or pita bread.
  • Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

Nutrition Facts : Calories 499.1, Fat 32.2, SaturatedFat 17.9, Cholesterol 206.3, Sodium 1425.5, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 41.3

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