Recipe: Chicken Tikka Masala

I bought a large tray of boneless skinless chicken breasts when they were on sale and stored in the freezer until I could figure a variety of things to do with them. A 32 oz. container of yogurt is on sale this week for $1.99 at the supermarket so I bought it to make this dish.

Since I have a craving for Indian food, I decided to take a trip to Kalustyan's and pick up a small packet of garam masala and green cardamom pods. You can probably find garam masala in your local supermarket in the spice section or make it yourself. Recipe below.

Chicken Tikka Masala is such a popular dish in England that it has become the national dish. It is grilled kabobs of chicken simmered in a creamy tomato sauce. I cooked the chicken in a pan to show that it can be done without a grill. Besides, it is a snowy 29°F outside.

Serves 4

Ingredients

• 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (about 1 inch long)

• 6 bamboo skewers (soaked in water)

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (recipe below)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream (can use half & half to lighten the dish)
• 1/4 cup chopped fresh cilantro

Directions

Prepare and cook the Tikka:

1. Mix all marinade ingredients in a bowl and toss chicken chunks to coat. Thread chicken on skewers, place in a shallow dish and pour marinate on top. Allow to marinate in the refrigerator for an hour.
2. After an hour, discard marinade.
3. Grill or broil chicken, turning occasionally, to cook through about 8-10 minutes. If you don't have a grill, you can cook in a large saute pan.
   
4. Remove from grill and set a side while you make the sauce.

For the Masala sauce:

1. In a large saucepan, heat butter and add garlic and the jalapeno. Cook 1 minute.
2. Stir in coriander, cumin, paprika, garam masala and salt. Cook until fragrant.
3. Stir in tomato sauce.
4. Simmer 15 minutes.
5. Stir in cream and simmer until thickened about 5 minutes.
6. Remove chicken from skewers and add to the sauce.
7. Simmer 5 minutes until chicken is warmed through.
8. Garnish with cilantro and serve with rice.

Garam Masala is an Indian spice mix. If you can't find it in your area, you can make a quick version by mixing:

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

This mix can be stored in an airtight container in a cool, dry place