Chicken Tikka Masala Recipe

Ingredients:

Marinade:

• 1 cup plain greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoon ground cumin
• 5 teaspoon garam masala
• 3 teaspoon powdered ginger
• 3 large boneless, skinless chicken breasts, cut into bite-size pieces

Sauce:

• 1 tablespoon ghee (or butter)
• 1 teaspoon minced garlic
• ⅛ cup jarred jalapeño slices (or one finely chopped jalapeño pepper)
• 2 teaspoon garam masala
• 2 teaspoon paprika
• 2 teaspoon salt, or to taste
• 1 teaspoon pepper
• 1 (8oz) can tomato sauce
• 1 cup heavy cream
• fresh cilantro, chopped (for garnish)

Instructions:

1. Lightly oil a large cast iron or heavy-bottomed skillet and turn to medium heat.
    
2. Place ghee or butter in a large pot or skillet and turn to medium low. It needs to be big enough to hold the sauce and the chicken together at the end.
    
3. Add garlic and jalapeño to the melted butter and sauté, stirring occasionally, for at least one minute.
    
4. Add the marinated chicken to the skillet and set a timer for 4 minutes. Turn attention back to sauce.
    
5. Add garam masala, paprika, salt and pepper to the butter, stir well.
    
6. Add tomato sauce and heavy cream to the butter, stir well and simmer on low heat. To get it to a simmer I turned up the heat for a minute until the sauce bubbled, and then I slowly turned it to low. You want it to still bubble slightly, but not so much that it's popping out of the pan.
    
7. Once the chicken has cooked for 4 minutes, flip the pieces and cook for 4 more minutes.
    
8. Check the chicken with a meat thermometer. When it's done, add it to the sauce and let it continue to simmer.
    
9. Warm naan as the package directs. Let the chicken simmer while the oven heats up and the naan warms.
    
10. Turn off the stove and stovetop and sprinkle the dished-out portions of chicken with cilantro. Serve with warmed naan.
    
    
    
    Note: Serves 4.

Photo Credit: lrennie.blogspot.com
Source: lrennie.blogspot.com/2013/12/chicken-tikka-masala.html