Spicy Chicken Tikka Masala Grilled Version Recipes

SPICY CHICKEN TIKKA MASALA, GRILLED VERSION

Steps:

• Marinade:.
• Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.
• Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.
• Thread chicken on skewers and discard marinade.
• For Sauce: (double).
• Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
• Stir in: coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes.
• Remove from heat until 5 minutes before chicken is done grilling.
• Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

AUTHENTIC CHICKEN TIKKA MASALA

Steps:

• Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
• Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.