SPICY CHICKEN TIKKA MASALA, GRILLED VERSION
This is an awesome dish to make for company if they like chicken with heat. I would suggest doubling the sauce and serving with nan and basmati rice. I have also used low fat & FF yogurt and it works beautifully.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade:.
- Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.
- Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.
- Thread chicken on skewers and discard marinade.
- For Sauce: (double).
- Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
- Stir in: coriander, cumin, paprika, garam masala and salt.
- Stir in tomato sauce, simmer 15 minutes.
- Remove from heat until 5 minutes before chicken is done grilling.
- Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
- Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
- Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.
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