Last week as I was looking for some new recipes to try I came across a recipe for Chicken Tikka Marsala on a great recipe blog that is supposed to taste the same as the Bombay House recipe. So I decided to try it for Sunday dinner, and it was so good! A little involved because of the marinating and grilling of the chicken on skewers, but it actually worked out with a busy Sunday schedule and was well worth it. And Greg was very grateful for a new yummy dish in our menu rotation. :)
Chicken Tikka Masala
Recently we tried the same dish at an Indian restaurant called the Bombay House in Provo, UT and this recipe was spot on, it tastes exactly the same! So good and flavorful, you will love it.
Marinade:
1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
Sauce:
1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.
For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp 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 sprinkle with fresh chopped cilantro. Serve over rice.
