Ingredients
-
1 1/2
-
-
1
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Chicken Tikka Masala,This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it’s very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeo chile in the sauce.,great!,Ive been making this recipe for the past 6 years and it never fails. Similar to a recent review, I forgo the skewers and typically only let marinate for 30 minutes. It still comes out delicious!
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Steps
|
1
Done
|
Soak Bamboo Skewers in Water. |
|
2
Done
|
Thread Chicken on Skewers, and Marinate (in the Refrigerator) For an Hour or So. |
|
3
Done
|
Discard Marinade. |
|
4
Done
|
For Sauce, Melt Butter on Medium Heat. |
|
5
Done
|
Add Garlic & Jalapeno; Cook 1 Minute. |
|
6
Done
|
Stir in Coriander, Cumin, Paprika, Garam Masala & Salt. |
|
7
Done
|
Stir in Tomato Sauce. |
|
8
Done
|
Simmer 15 Minutes. |
|
9
Done
|
Stir in Cream; Simmer to Thicken- About 5 Minutes. |
|
10
Done
|
Grill or Broil Chicken, Turning Occasionally, to Cook Through- About 8 Minutes. |
