In a large bowl, combine yogurt, lemon juice, 2 teaspoons
cumin, cinnamon, cayenne, black pepper, ginger, and 1
teaspoon salt. Stir in chicken, cover, and refrigerate for 1
hour.
Preheat a grill for high heat. Lightly oil the grill grate. Thread
chicken onto skewers, and discard marinade. Grill until
juices run clear, about 5 minutes on each side. Or you can
just fry in a pan on the stove.
Melt butter in a large heavy skillet over medium heat.
Saute garlic and jalapeno for 1 minute. Season with 2
teaspoons cumin,
paprika, and 1/2 teaspoons 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.
Transfer to a serving platter, and garnish with fresh
cilantro.
Serving
Suggestions
Serve over rice.
Originally Submitted
6/17/2017
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