Chicken Tikka Masala

 Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

• 1 cup plain yoghurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 1/4 t. red pepper
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger

(Sauce)

• 1/4 cup cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 small onion, diced
• 1 bell pepper, cubed (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 1 can (8 oz.) tomato sauce
• 1c. heavy whipping cream

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.

 Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. For the sauce, melt the butter over medium heat. Add onion, bell pepper,and jalapeño and cook till tender.  Add coriander, cumin, paprika, garam masala, garlic, and salt. Stir to combine. Stir in tomato sauce and simmer for a few minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream . Serve with white rice and garnish with fresh cilantro.

Butter Chicken

 

Ingredients:

• 1 ounce butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 3/4 cup fresh cream
• 1 tablespoon tomato paste

 

Directions:

1. Slice chicken breasts into bite sized pieces.
2. Combine spices and salt and toss chicken pieces until well coated.
3. Saute onion and garlic in butter.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.