Thursday, June 3, 2010

Chicken Tikka Masala

Despite growing up with Indian next-door neighbors (who, by the way, were not discreet about celebrating Holi--an Indian festival of colors--in their backyard), my first experience with Indian food wasn't until about six years ago in Provo, UT. Bombay House offers a unique slice of authentic culture in a slightly "culture-lacking" city, and the food is flavorful and delicious. Since my first foray with this delightful cuisine, I have ventured into a few more Indian restaurants in the LA area, but Bombay House still remains my favorite. And chicken tikka masala my favorite dish. I really didn't think I would be able to re-create this creamy, tomato-ey, tangy dish without foreign spices and hard-to-find ingredients, but I was wrong. The only ingredient I didn't already have was plain yogurt. 

Hope you enjoy this delicious, flavorful, and grub meal!

*Adapted from My Kitchen Cafe


3 boneless skinless chicken breasts

(for the marinade):
1 cup plain yogurt
1 Tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-2 teaspoons cayenne pepper (depending on your "hotness" preference; may also be substituted with paprika)
1 teaspoon black pepper
1 Tablespoon minced fresh ginger (optional)
1 teaspoon salt

(for the sauce):
1 Tablespoon garlic
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz. can tomato sauce
1 cup cream

cilantro for garnish


Using kitchen shears, cut chicken into 1-inch cubes. Combine all marinade ingredients together and pour over chicken cubes. I like to use a large ziploc bag for this, but a shallow dish works well too. Store in refrigerator for an hour.

After an hour, cook chicken over medium heat in a frying pan, until cooked through. Discard marinade. Once chicken is fully cooked, remove from heat and cover with a lid.

For the sauce, melt butter in a large skillet over medium heat. Sauté garlic 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.

Serve with basmati rice and garnish with freshly chopped cilantro. Jai ho!

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