Chicken Tikka Masala Butter Chicken Food

CHICKEN TIKKA MASALA

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.

CHICKEN TIKKA MASALA

Steps:

• For the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.
• Add in the chicken cubes or strips; toss to combine well with the marinade.
• Cover and refrigerate for 4 hours (mixing a couple of times during chilling).
• Thread the chicken onto water-soaked skewers, and discard the marinade.
• Grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.
• For the sauce; melt butter in a large skillet over medium heat.
• Add in garlic and jalapeño pepper; sauté for 1 minute.
• Add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.
• Add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.
• Add in the grilled chicken cubes and simmer for about 15 minutes over low heat.
• Season with more salt and black pepper if desired.
• Transfer to a large serving platter and garnish with cilantro.

CHICKEN TIKKA MASALA

Steps:

• First prepare all chicken and vegetables.
• Chicken can be cut into 1" cubes.
• Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
• Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
• Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon).
• Blend spices into tomato sauce completely, slowing stirring.
• Add half and half, bringing the sauce to a light simmer. Combine well.
• I suggest tasting the sauce and adding salt to taste if necessary.
• Add chicken to sauce and simmer on low for 10-15 minutes.
• You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
• Serve over warm rice.