Recipe by: Yakuta
"This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread."
用料
| yogurt | 1 cup |
| lemon juice | 1 tablespoon |
| fresh ground cumin | 2 teaspoons |
| ground cinnamon | 1 teaspoon |
| cayenne pepper | 2 teaspoon |
| freshly ground black pepper | 2 teaspoons |
| minced fresh ginger | 1 tablespoon |
| salt, or to taste | 1 teaspoon salt |
| boneless skinless chicken breasts, cut into bite-size pieces | 3 |
| long skewers | 4 |
| butter | 1 tablespoon |
| clove garlic, minced | 1 |
| jalapeno pepper, finely chopped | 1 |
| ground cumin | 2 teaspoons |
| paprika | 2 teaspoons |
| salt, or to taste | 1 teaspoon |
| tomato sauce | 1 (8 ounce) can |
| heavy cream | 1 cup（1杯） |
| chopped fresh cilantro | 1/4 cup |
Chicken Tikka Masala 简易版印度咖喱烤鸡块的做法
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.