Chicken Tikka Masala with Jasmine Rice

Marinade Ingredients

• 1 cup yogurt

• 1 tablespoon lemon juice

• 2 teaspoons fresh ground cumin

• 1 teaspoon ground cinnamon

• 2 teaspoons cayenne pepper

• 2 teaspoons freshly ground black pepper

• 1 tablespoon minced fresh ginger

• 1 teaspoon salt

• 3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce Ingredients

• 2 tablespoon of butter

• 3 clove garlic, minced

• 4 teaspoons ground cumin

• 4 teaspoons paprika

• 1 teaspoon coriander

• 1 1/2 teaspoon salt

• 2 (8 ounce) can tomato sauce

• 2 cup heavy cream

• 1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover or place in a plastic bag, and refrigerate for 1 hour or overnight. I highly recommend overnight to allow all the flavors to meld together.

2. Preheat a cast iron skill on medium – high heat. Once pre-heated lightly oil pan.

3. Cook until juices run clear, about 7-10 minutes or until an internal temperature of 165 F is reached. Tip: Use a digital thermometer to ensure safe cooking

4. Melt butter in a large heavy skillet over medium heat. Sauté garlic 1 minute. Season with cumin, paprika, and salt. Next stir in tomato sauce and cream. Once all ingredients are combined, simmer on low heat until sauce thickens, about 20 - 30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serving Tip: I recommend serving on a bed of jasmine rice and with a side of garlic naan