Chicken Tikka Masala

Chicken Tikka Masala

Got this from a Facebook recipe exchange group I'm in. We made it this week and it was delicious, quick, AND easy (win win win)! I can't remember if your families like Indian food or not, but this was too good not to share.

Chicken Marinade (if desired)
3 boneless, skinless chicken breasts
1 cup plain yogurt
1 T lemon juice
1 t salt
1/4 t black pepper

Sauce
1 T butter
2 garlic cloves, minced
1/2 cup (or so) onion, diced
3 T sugar
2 t ground paprika
1 t ground cumin
1 t salt
1/4 t ground ginger
1/4 t ground cinnamon
1/8 t cayenne pepper
2 (8 oz) cans tomato sauce
1 cup heavy cream
1/4 cup cilantro, chopped, optional, for garnish

1. Lightly oil grill grate. Grill chicken until juices run clear, approximately 5 minutes per side. (Until it reaches an internal temp of 165*).  (Or roast in 375 degree oven until internal temp reaches 165 degrees). Let rest five minutes, then cut into bite-sized pieces. (Could also pre-cook in crockpot and then shred)

2. Combine spices and set aside. (Sugar, paprika, cumin, salt, ginger, cinnamon, and cayenne pepper).

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and onion until onion is translucent. Add spices and saute briefly. (Let the sugar get liquidy/start to caramelize). Add tomato sauce and cream. Stir to combine. Add chicken and heat through. Simmer until slightly thickened. If it becomes too thick, add extra water.

Serve over rice. Garnish with cilantro. If you have it, warmed, buttered naan nicely sops up the leftover sauce.