Ingredients at Firehouse Pantry
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Chicken Tikka Masala
Chicken marinated in yogurt and spices
and then served in a tomato cream sauce.
Serve with rice and/or warm pita bread.

Recipe Created by: Robbie
Prep. Time: 2:20
Serves: 4

1 cup plain yogurt - low-fat okay
1 Tbls. lemon juice
1 Tbls. minced fresh ginger
4 tsp. salt - divided
4 tsp. ground cumin - divided
2 tsp. ground black pepper
1/2 - 2 tsp. cayenne pepper – to taste
1 tsp. ground cinnamon
1 - 1 1/2 lbs. boneless, skinless chicken breasts - cut into bite-size pieces
1 Tbls. butter
1 clove garlic - minced
1 jalapeno pepper - seeded, minced, optional
2 tsp. paprika
1 Tbls. salt
16 oz. can tomato sauce
1 cup heavy whipping cream
1/4 cup chopped fresh cilantro - optional but recommended

Ingredients at Firehouse Pantry


-In a zip-top plastic bag, knead together yogurt, lemon juice, ginger, 2 tsp. salt, 2 tsp. cumin, peppers, and cinnamon. Knead in chicken, seal, and refrigerate at least 1 hour.
(Follow only one of the two following steps.)
-Thread the marinated chicken onto skewers and discard the marinade. Lightly oil the grate of a hot grill. Grill chicken, turning once, until juices run clear, about 5 minutes on each side. Remove meat from skewers, set aside, cover, and keep warm.
-Drain the marinade from the meat and pour the meat into a lightly greased skillet or wok over medium-high heat. Fry, stirring often, until juices run clear, about 6 - 8 minutes. Set aside meat, cover, and keep warm.
-Melt butter in a large skillet or wok over medium heat. Sauté garlic and jalapeno for 1 minute. Add remaining 2 tsp. salt, 2 tsp. cumin, and paprika to skillet. Stir in tomato sauce and cream. Simmer over low heat until sauce thickens, about 20 minutes.
-Add cooked chicken to skillet and simmer for 5 minutes.
-Serve over cooked rice, if desired, and garnish with cilantro.

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