Chicken Tikka Masala
This easy-to-make Indian dish comes close to being just as hot as our Omaha home real estate sales. Want to sell your property with the hottest team in town? Call John, 402.639.8558 and I’ll get your home listed, marketed and sold—TODAY! Thanks to interest rates still being near all-time lows*, we can’t keep our inventory around very long.
4 chicken breasts, cut into bite-size pieces
6 skewers (soak in water while chicken marinades)
1 cup yogurt
1 T fresh lemon juice
3 t ground cumin
3 t ground cinnamon
3 t cayenne pepper
2 t freshly ground black pepper
1 T minced fresh ginger
1/2 t salt (can adjust to taste)
1 T butter
3 cloves garlic, minced
1 jalapeño pepper, chopped (like it hotter, use 2 and leave in the seeds)
3 t ground cumin
3 t paprika
1/2 t salt (adjust to taste)
1 8 oz can tomato sauce
1 cup heavy cream (add up to half cup more if you want more sauce)
1/4 cup chopped fresh cilantro (OPTIONAL)
About 30 minutes with one hour marinade time
About 45 minutes
In a large bowl, combine yogurt, fresh lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat grill to high.
Put chicken onto skewers then discard marinade. Lightly oil the grill grate, I use olive oil spray. Grill until juices run clear, about 5 minutes on each side (cooking time may vary depending on temperature)
Melt butter in a large cast iron skillet over medium heat. Saute garlic and jalapeño for 1 minute. Add cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on medium-low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 15 minutes. Transfer to a serving dish, garnish with fresh chopped cilantro and serve with steamed white rice or the Basmati rice recipe below and naan.
STEAMED BASMATI RICE
In a rice cooker put 2 cups rinsed Basmati rice, 3 cups water, 2 cinnamon sticks (broken apart), 8-10 cardamom pods and a pinch of saffron to give it a nice yellow color.