Main course 2/2

Chicken Tikka Masala recipe

serves: 4

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

 1 teaspoon ground cinnamon

 2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

 1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

 3 boneless skinless chicken breasts, cut into bite-size pieces

 4 long skewers

 1 tablespoon butter

 1 clove garlic, minced

 1 jalapeno pepper, finely chopped

 2 teaspoons ground cumin

2 teaspoons paprika

 1 tablespoon salt, or to taste

 1 of can tomato sauce

1 cup heavy cream

     1/4 cup chopped fresh cilantro

  Method:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons of salt. Stir in the chicken, cover, and refrigerate for 1 hour.
2. Preheat grill on a high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons of cumin, paprika, and 3 teaspoons of 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. Transfer to a serving platter, and garnish with fresh cilantro.

https://commons.wikimedia.org/wiki/File:Chicken_tikka_masala.jpg