CHEF DOUG'S CHICKEN TIKKA

Chef Doug's Chicken Tikka image

Chef Doug's take on a classic chicken tikka recipe. Great for families and kids alike! Serve over basmati rice and some garlic naan.

Provided by Jessica Higley

Categories World Cuisine Recipes Asian Indian Main Dishes Chicken

Time 1h40m

Yield 4

Number Of Ingredients 15

Ingredients

2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
1 cup heavy cream
1 tablespoon fresh lemon juice
2 teaspoons minced fresh ginger root
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon cayenne pepper, or to taste
2 tablespoons olive oil, divided
1 large onion, chopped
1 jalapeno pepper, seeded and minced
5 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste

Steps:

Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 20 g, Cholesterol 210.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 52.1 g, SaturatedFat 16.3 g, Sodium 1350.5 mg, Sugar 9.4 g