CHICKEN TIKKA MASALA

I have my cousin Angie to thank for turning me on to chicken tikka masala a long time ago at Haveli in New York City… Since then, it’s been a love affair with my favorite Indian dish ­– savory chicken tikka masala. I have tasted chicken tikka masala at several Indian restaurants in search of the perfect recipe. Although most versions of masala are creamy and smooth, I gave my recipe a chunkier, hearty sauce rich with fresh vegetables. Simmered to perfection, the mouth-watering aroma of traditional Indian spices fills my kitchen – leaving me wanting to dig in!

In a Large Pot…

4 - Tablespoons of Olive Oil

1 - Medium Onion, chopped fine

4 - Garlic Cloves, crushed

1/2 - Jalapeño Pepper, Chopped fine

Cook the onion and garlic in the olive oil until brown.

Then Add…

1-½ Lbs. - Fresh Chicken, cut into 1” cubes

Set on low heat and let chicken cook for about 15 minutes. I use boneless thigh, but feel free to use a cut of your choice.

Then Add Spices…

1 - Teaspoon of Cumin Seeds, Ground

2 - Teaspoon of Garam Masala

1 - Teaspoon of Ginger Salt

1/2 - Teaspoon of Cayenne Pepper

1/2 - Teaspoon of Sea Salt

1/2  - Teaspoon of Curry Powder

1 - Teaspoon of Ground Cinnamon

3 - Teaspoons of Fresh Ginger, Grated

Mix in a separate bowl…

1 - Can of Organic Tomatoes, Mash up with hand-masher.

6 Oz. - Plain Greek Yogurt

1/4 - Cup of Light Cream

Add to the pot and stir well to combine.

Finish with…

1/4 - Cup of Fresh Cilantro, Chopped

Mix well and let simmer for about half-hour to let the flavorful spices permeate.

Serve over Basmati Rice.

Enjoy!

Lulu B’s Kitchen

© 2012