Easy Chicken Tikka Masala

Photo by Quite Curious

I don’t have a grill, so I sauteed the marinated chicken in a pan, and microwaved a potato to add into the sauce (I would have baked both if had the time. Let’s be realistic here.) Even if I did have a grill, I probably wouldn’t use it – it’s simpler and easier to cook in the same pan you’re going to cook the sauce in, and the chicken is more tender. Trust me, it turns out just as good!

Ingredients

Chicken Marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
Gravy:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 large russet potato, chopped
1/2 cup frozen peas
2 teaspoons ground cumin
1-2 teaspoons paprika (reduce for less spicy)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/3 cup pureed nuts (cashew, pine nut, etc)
1 tablespoon brown sugar
1/4 cup chopped fresh cilantro
Serve with:
Rice or naan bread

4-6 servings

Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Microwave a potato until it’s soft, about 3 minutes (although this really depends on your microwave). Chop the potato into bit-sized pieces. Grind the nuts in a food processor until it turns into a thick paste. Set aside.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add marinated chicken to the pan, browning on both sides. Season with 2 teaspoons of cumin and paprika.

Stir in tomato sauce, cream and brown sugar. Add potato chunks and nut paste into the pan.Simmer on low heat until sauce thickens, about 20 minutes. Add peas. Transfer to a serving platter, and garnish with fresh cilantro.

Serve with rice and/or naan bread.