Recipe Of The Week


Chicken tikka masala with spicy curry meat served in rustic ceramic bowl, popular Indian dish, on concrete background, top view

#Prep:30 mins
#Cook:50 mins
#Additional:1 hr
#Total: 2 hrs 20 mins
#Servings: 4


#1 cup yogurt

#1 tablespoon lemon juice

#4 teaspoons ground cumin, divided

#1 teaspoon ground cinnamon

#2 teaspoons cayenne pepper

#2 teaspoons freshly ground black pepper

#1 tablespoon minced fresh ginger

#2 teaspoons salt, divided, or more to taste

#3 boneless skinless chicken breasts, cut into bite-size pieces

#4 long skewers

#1 tablespoon butter

#1 clove garlic, minced

#1 jalapeno pepper, finely chopped

#2 teaspoons paprika

#1 (8 ounce) can tomato sauce

#1 cup heavy cream

#¼ cup chopped fresh cilantro


Step 1
Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl. Stir in chicken, cover, and refrigerate for 1 hour.

Step 2
Preheat a grill for high heat.

Step 3
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Step 4
Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Step 5
Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve Hot with butter naan and tandoori roti……..

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