Chicken Tikka Masala

Note: This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

Ingredients:

• 1 1/2 lbs boneless skinless chicken, cut in 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 (1-inch long)
• 6 bamboo skewers (6-inch)

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno chile, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

• Directions:

  1. 1
     Soak bamboo skewers in water.
  2. 2
     Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  3. 3
     Discard marinade.
  4. 4
     For sauce, melt butter on medium heat.
  5. 5
     Add garlic & jalapeno; cook 1 minute.
  6. 6
     Stir in coriander, cumin, paprika, garam masala & salt.
  7. 7
     Stir in tomato sauce.
  8. 8
     Simmer 15 minutes.
  9. 9
     Stir in cream; simmer to thicken- about 5 minutes.
  10. 10
      Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  11. 11
      Remove chicken from skewers; add to sauce.
  12. 12
      Simmer 5 minutes.
  13. 13
      Garnish with cilantro Serve with basmati rice, naan or pita bread.
  14. 14
      Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.