Chicken Tikka Masala


For the chicken

1 cup plain yogurt
2 Tbsp salt
1 Tbsp lemon juice
1 Tbsp garlic powder
2 tsp cayenne pepper
1 tsp ground coriander
2 boneless skinless chicken breast halves, cut into strips

For the sauce:

1 Tbsp butter
3 cloves garlic, minced
1 jalapeno pepper, minced
1 8oz. can of tomato sauce
1 cup heavy cream
2 tsp cayenne pepper

1 1/2 tsp ground cumin

1 tsp ground cardamom


In a medium mixing bowl, combine the yogurt, salt, lemon juice, garlic powder, 2 tsp cayenne pepper, and coriander. Add the chicken strips, and stir to coat the chicken with the yogurt mixture. Cover and refrigerate for 1 hour.

Preheat your grill to high.

Remove the chicken from the refrigerator, remove from the marinade and grill for 5-6 minutes on each side. 10-12 minutes total. Remove from the heat, and cut into bite sized pieces.

Melt the butter over medium high heat in a large skillet. Saute the garlic and jalapeno for 1 minute. Add the tomato sauce, cream, 2 tsp cayenne pepper, cumin, and cardamom, stir to combine.

Add the chicken to the skillet, and stir to coat the chicken with the sauce. Turn the heat to medium low, and simmer for 5-8 minutes. Remove the chicken and serve with the sauce over a bed of basmati rice (white rice if you don’t have basmati).

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