Chicken Tikka Masala - Recipe

This recipe feeds about 4 people with a little bit of leftovers.

Cube 5 chicken breasts into small pieces and soak in the following marinade for as short as 2 hours and as long as 2 days.

Marinade:
1 C Plain Nonfat Yogurt
2 TBS Lemon Juice
2 t Ground Cumin
2 t Ground Red Pepper
2 t Black Pepper
1 t Cinnamon
1 t Salt
1 inch Minced Ginger

Start cooking 3 cups brown rice.  I use a rice cooker so no thinking is involved.

In a big sauce pan melt butter over medium heat. Once melted add garlic and jalapeno.  Cook for about two minutes, but no longer.

Mix all seasonings together in a cup, then add to the pan and cook for one minute.

Add tomato sauce and cook for 20 minutes, stirring constantly.

While sauce is cooking, in a separate pan, cook chicken and marinade.  Cook until the chicken is not pink in the center.  Continue to stir the chicken and move it from side to side so it cooks evenly.

Stir whipping cream into sauce mixture and cook for another 10 minutes while continuing to stir.

Now, add the chicken (discarding the extra juice) into the sauce mix and cook for another 5 minutes.

Serve over rice and if you are fancy, garnish with cilantro.

Sauce:
2 TBS Salted Butter
2 TBS Garlic, Minced
2 Jalapenos, Minced

4 t Ground Coriander
2 t Ground Cumin
2 t Paprika
2 t Garam Masala
1 t Salt

15 oz Tomato Sauce
2 C Whipping Cream