I hope everyone had a wonderful New Year’s Eve last night! My husband and I celebrated at our favorite sushi restaurant and had some incredible cuisine. New Year’s Eve is always a fun and special night for me, not only because it is the last day of the year but New Year’s Day is my birthday! It is always wonderful to ring in the new year and celebrate my birthday surrounded by close friends! 🙂 So in honor of my birthday today I thought what better recipe to share with you than my absolute favorite recipe ever! I love Indian food, it is so flavorful and delicious. I found this recipe for Chicken Tikka several years ago and never looked back. Chunks of chicken breast marinated in spices and yogurt then grilled to perfection and simmered in a flavorful creamy tomato sauce. My husband and I agree that this recipe is even better than the local Indian restaurant in town. I personally like my Indian food really spicy, however, my husband cannot handle the heat so I usually cut down on the cayenne pepper and jalapeno for him. Otherwise he would be sitting at the dining room table sweating and in pain! If you like it spicy though, go ahead and add an extra teaspoon of cayenne pepper and the whole jalapeno pepper. No Indian meal is complete without some garlic naan and to help you handle the heat, go ahead and make some baba ghanoush which is perfect to help cool down your mouth! 🙂
Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2010! 🙂
Chicken Tikka Masala
- 1 cup plain yogurt
- 1 tablespoon lemon juice, from 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 4 long skewers
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, finely chopped
- 2 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoons salt, or to taste
- 1 teaspoon garam masala
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 4 hours or overnight.
- Preheat a grill for high heat.
- In a large heavy skillet over medium heat melt butter. Saute garlic and jalapeno for 1 minute. Stir in cumin, paprika, salt, and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
- Add grilled chicken to the sauce mixture and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with garlic naan.
Source: adapted from allrecipes.com