Chicken Tikka Masala **

Anne Whitaker

We searched high and low for a tikka masala recipe that could compare at all to Bombay House. After many years of searching we finally found this one! It's so good! 

Marinade:

1 cup plain yogurt

1 Tbsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

½ tsp. cayenne pepper

1 1/2 tsp. paprika

2 tsp. black pepper

½ tsp. garlic powder

1 tsp. salt

3 boneless, skinless chicken breasts, diced

Masala Sauce:

1 Tbsp. butter

2 small or 1 large clove minced garlic

2 tsp. ground cumin

2 tsp. paprika

½ tsp. salt

1 (8 oz.) can tomato sauce

1 cup cream

Combine all the marinade ingredients and pour over the diced chicken breasts. Refrigerate for at least one hour. Grill or cook the chicken in frying pan with oil. Discard the marinade.

Melt the butter in a large skillet over medium heat. Saute the garlic in the butter for one minute, until you can smell the garlic cooking. Add the cumin, paprika, and salt. Stir in the tomato sauce and the cream. Simmer on low heat until the sauce thickens, about 20 minutes. Add the cooked chicken and simmer for 10 minutes. Serve over hot rice and garnish with cilantro.