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chicken tikka masala Recipe

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This recipe for chicken tikka masala, by , is from The Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Robbins
Added: Thursday, June 19, 2008


for the marinade:
1C. plain yogurt
2T. lemon juice
2 cloves garlic, chopped
1T fresh ginger, chopped
1 t. salt
1/4 t. turmeric
1/4 t. cayenne
1/4 t. ground cardamom
1 1/2 t. ground coriander
1 1/2 t. cumin
2t. crushed red pepper
1t. cinnamon

for the sauce:
1T. chopped fresh ginger
1T butter
1 jalapeno
2 t. coriander
1t. cumin
1t. paprika
1 1/2t. chili powder
1 T. garam masala
2 t. turmeric
1/4 t. cinnamon
1/2 t. sugar
1/2 t. salt
1C. heavy whipping cream
1 can tomato sauce
1/4 C. chopped fresh cilantro
2 1/2 lbs. bonelss, skinless chicken thighs(coriander thru salt) and saute 2 mins. more.

1. Make the marinade-combine all ingredients in a large bowl.
2. prepare the chicken-make a few shallow slashes in each piece. add the chicken to marinade, turn to coat and marinate 2 hours-overnite.
3. preheat broiler and position a rack about 8 inches from heat. remove chicken from marinade, scrape off as much of the marinade as possible. broil chicken on shallow baking sheet, turning once or twice, until just cooked through and browned in spots, about 12 mins. transfer to cutting board and cut into 2-inch pieces.
4. in a large skillet, suate ginger, garlic and jalapeno about 2 mins. add spices(coriander thru salt). stir in tomato sauce, simmer 15 mins. add cream, cook until thick, about 5 mins. add chicken to sauce and simmer 15 mins.
serve with saffron rice and naan

Personal Notes:
Personal Notes:
this dish is our family favorite. even the kids love it! it is also very delicious with cauliflower and potatoes instead of chicken. just slice the potatoes about 1/2 inch thick and cook so that they are still a bit tender. we rarely have the time to make naan, so we usually use tortillas instead. yummy!!




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