Chicken tikka masala





Marinade:1 cup plain yogurt2 Tablespoons lemon juice2 teaspoons each: ground cumin, ground red pepper, freshly ground black pepper1 teaspoon each: cinnamon, salt1 piece (1/2 inch long) ginger root, minced (I used 1 tsp ground ginger)1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubesSauce:1 tablespoon unsalted butter2 cloves garlic, minced1 jalapeno chili, minced2 teaspoons ground coriander1 teaspoon each: ground cumin, paprika, garam masala, see note1/2 teaspoon salt1 can (8 oz) tomato sauce1 cup whipping cream1/4 cup chopped fresh cilantro

How to Prepare:

  1. For marinade, combine yogurt, lemon juice, cumin, red pepper, blackpepper, cinnamon, salt and ginger in medium bowl or food-safe plastic bag.Stir in chicken and marinate in refrigerator for 1 hour.2. For sauce, melt butter in large deep skillet over medium heat. Addgarlic and jalapeno and cook 1 minute. Stir in coriander, cumin, paprika,garam masala and salt. Stir in tomato sauce and simmer 15 minutes. Stir incream and simmer until sauce thickens, about 5 minutes. Add choppedcilantro.3. Meanwhile, heat grill to medium high (or heat broiler). Thread chicken onskewers and discard marinade. Grill or broil chicken until cooked through,about 8 minutes.4. Remove chicken from skewers and add to sauce. Simmer about 5 minutes.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.