• 4202642f594ef9c982012f224d4766e5

Claire Wilson's Chicken Tikka Masala

My husband and I really enjoy cooking food from all over the World. Early in our marriage, a friend of a friend gave us this recipe and it has become a staple in our home. We love making it, eating it, and sharing it with friends!

Prep
Cook
Serves 5people
Ingredients
Marinade:
1
cup low-fat yogurt
1
tbsp lemon juice
2
tsp Cumin
1
tsp ground cinnamon
1/4
tsp cayenne pepper
1/2
tsp black pepper
1
tbsp minced fresh ginger
1
tsp salt
Chicken:
3
boneless skinless chicken breasts, cut into bite-sized pieces
1
tbsp butter
1
clove garlic, minced
1
jalapeno pepper, finely chopped
2
tsp ground cumin
2
tsp paprika
1
tsp salt
1
can (8 oz) tomato sauce
1
cup fat free half and half
1/4
cup fresh cilantro, chopped
Directions
1.
In a large bowl combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 1 hour.
2.
Pour chicken and marinade into a skillet and cook until no longer pink.
3.
Melt the butter in a large skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 15-20 minutes.
4.
Add cooked chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

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