chicken tikka masala

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I didn’t think I liked Indian food, but to be fair, I’ve only tried it once.  When I saw this recipe, the picture looked so good and the ingredients were really tame, and things we almost always have on hand.  Nathan frequently eats out Indian on business trips and loves tikka masala, so I was really hoping this would at least taste familiar to him since I had nothing to compare it to. WE LOVED THIS.  Next time I’ll double the sauce, though, since the kids like more sauce in the rice.  SO GOOD.

Adapted from here.

Marinade

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon black pepper
2 teaspoons ground ginger
1 teaspoon salt
2-3 boneless, skinless chicken breasts

Tikka Masala Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1/2 cup fat free half and half*
1/4 cup chopped cilantro

Combine all marinade ingredients, and marinade for 1-8 hours. Grill or cook chicken on stove top, making sure to get almost all (but not all) the marinade off of the chicken before cooking.

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add cumin, paprika and 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. Garnish with fresh cilantro. Serve over hot rice and with naan.

*The original recipe called for cream – I substituted half and half to save on calories and fat since I was too busy having a heart attack about frying the naan in butter. :) It was really good as it was but with cream it would be sinfully delicious.

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