Week 19 Recipes

Chicken Tikka Masala

1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper (I use less)
2 tsp black pepper
1 Tablespoon minced fresh ginger
4 tsp salt, or to taste (I use less)
3 boneless, skinless chicken breasts, cubed

1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
3 tsp salt, or to taste (I use less)
1 (8-oz) can tomato sauce
1 cup heavy cream
1/4 cup diced carrots
1/4 cup diced green pepper
1/4 cup diced onion
1/4 cup chopped fresh cilantro

In a large Ziplock bag, mix yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken cubes. Seal bag and refrigerate for at least 3 hours.

Heat grill. Discard marinade & put chicken cubes onto skewers (shishkabob style). Grill chicken over medium-high heat just until done.

Melt butter in a large skillet on medium heat. Saute onion and garlic for about a minute. Add carrots and green peppers. Saute for about 4 minutes. Add 2 tsp cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add salt to taste. Add grilled chicken and simmer another 10 minutes. Serve with rice, top with fresh cilantro.