Chicken Tikka

I love this recipe for chicken tikka. It's simple and the flavors are complex and delicious. I marinated the chicken all day Saturday and we had it for dinner later that night.





One of these days I'm going to make this over the summer when I can grill the chicken. I'm sure the flavors will be even better with the smokiness from the grill.



Chicken Tikka

From Gina at What's For Dinner?



Marinade

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons cumin

2 teaspoons cinnamon

1 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon grated fresh ginger

1 1/2 pounds boneless, skinless chicken breast cut into strips or large cubes



Sauce

1 tablespoon butter

2 tablespoons flour

2 cloves garlic, minced

1 jalapeño chili, minced

2 teaspoons ground coriander

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garam masala

1/2 teaspoon salt

1 8 oz. can tomato sauce

1 1/2 cups half-and-half

1/2 cup chopped cilantro



Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)



If you have a gas grill or grill pan, grill the chicken until slightly undercooked. If you have a charcoal grill, thread the chicken onto skewers first.



Set the lightly grilled chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings, and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.



Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of minutes. Serve with basmati rice.

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