This tikka masala is a lighter version of the popular Indian curry dish but it matches restauarant creaminess and flavor. It is one of our family favorites!
Ingredients
Yogurt Marinade
2 cups plain, low-fat yogurt
2 Tbsp lemon juice
1 tsp ground cumin
2 tsp cinnamon
1-2 tsp cayenne pepper, depending on how spicy you like it!
¼ tsp black pepper
2 Tbsp minced ginger
1 tsp salt
4-5 chicken breasts or 7-8 chicken thighs, cut into bite-sized cubes
Approximately 5-6 metal skewers
Sauce
1 Tbsp butter
4-5 garlic cloves, minced
1 jalapeño pepper, finely chopped
1 tsp cumin, to taste
1 Tbsp paprika
1 tsp salt, to taste
1 16-ounce can of tomato sauce
1 cup "half and half," to taste
½ cup chopped fresh cilantro
Instructions
Yogurt Marinade
Mix all of the ingredients in a bowl to form the yogurt marinade.
Add the chicken cubes and cover with plastic wrap.
Let the chicken marinate in the refrigerator for 4-5 hours.
When ready to cook, thread the chicken cubes onto the metal skewers.
BBQ the chicken skewers for roughly 15-20 minutes, rotating every 5 minutes to cook on 3-4 sides. The chicken will be lightly charred and the marinade will turn translucent.
Slide the chicken cubes off of the skewers and transfer them to the sauce that has been cooking on the stovetop. (The chicken does not need to be cooked completely because it will continue to cook in the sauce.)
Sauce
Melt the butter in a pan over medium heat.
Add the minced garlic and chopped jalapeño pepper and sauté for 1 minute.
Stir in the remaining ingredients and simmer for about 20 minutes.
Add the cooked chicken pieces and let simmer for an additional 10 minutes.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/chicken-tikka-masala/