CHICKEN TIKKA MASALA

Serves :4

INGREDIENTS

• 235 ml yogurt
• 15 ml lemon juice
• 4 g ground cumin
• 2 g ground cinnamon
• 4 g cayenne pepper
• 4 g freshly ground black pepper
• 6 g minced fresh ginger
• 25 g salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 15 g butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 g ground cumin
• 5 g paprika
• 20 g salt, or to taste
• 1 (8 ounce) can tomato sauce
• 235 ml heavy cream
• 10 g chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for 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 cumin, paprika, and 3 teaspoons 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.

FOOTNOTE

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.