One of my Dad’s favorite dishes since I can remember is Chicken Tikka Masala. I am a huge fan of curry but for some reason I always thought this dish was a little more in depth and difficult to make. I finally decided to give this dish a try and make it for my Dad. I was shocked at how easy this meal was and the fact it was pretty much a one dish wonder was fabulous for a weeknight meal! Besides the whipping cream (you could use fat free half & half instead or coconut milk if you’d rather), if you serve this dish over brown rice it is very healthy. If you are in the mood to try a new curry dish, give this one a go. It was a hit the day of, and the leftovers were even better! Hope you enjoy 😉
Ingredients
- MARINADE:
- 1 cup plain yogurt
- 1 Tbs. lemon juice
- 2 tsp. cumin
- 1 tsp. cinnamon
- 1-2 tsp. cayenne pepper or parika if you don't like spice
- 2 tsp. black pepper
- 1 Tbs. minced fresh ginger or powdered ginger
- 1 tsp. salt
- 3 boneless skinless chicken breasts cut into 1 inch cubes
- 1 tsp. butter
- 1 clove garlic
- 1 jalapeno pepper finely chopped
- 2 tsp. cumin
- 2 tsp. paprika
- 1/2 tsp. salt
- 1 8 oz. can tomato sauce
- 1 cup sour cream
- 1/4 cup cilantro chopped
- Rice cooked
Instructions
- For Marinade:
- Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade. Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
