Bombay House Chicken Tikka Masala Recipe
1 1/2 Lbs chicken breast, chopped into bite size pieces
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream
Cut the chicken into 1 inch cubes.
Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.
Stir to coat the chicken. I probably shouldn’t have taken a close up of that.
Put in the fridge for 1-2 hours then discard the marinade.
Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. (If you thread the chicken on skewers and grill it outside it not only tastes better, but doesn’t stink out your entire house). However, there is snow outside my house, so a pan works just fine for me!!
For the sauce
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.
Add coriander, cumin, paprika, garam masala and salt. Stir to combine
Stir in tomato sauce and simmer for 15 minutes until thickened
Add the cooked chicken to the sauce and stir in the cream according to desired heat: 1 cup for hot-medium, 2 cups for medium-mild. Serve with white rice and garnish with fresh cilantro.