Indian Chicken Tikka Masala

Chicken Tikka Masala

From: Rochelle

I got this recipe from my friend Kate at a Favorite Things party. Wow! I can see why it is one of her favorite things! This actually tastes authentic. We LOVED it!! Yummy!

Marinade:

1 Cup	Plain Yogurt
1 Tablespoon	Lemon Juice
2 teaspoons	Ground Cumin
1 teaspoon	Ground Cinnamon
1 teaspoon	Cayenne Pepper
1 teaspoon	Black Pepper
2 teaspoon	Ground Ginger (I used fresh)
1 teaspoon	Salt
3	Boneless, Skinless Chicken Breasts

Combine all marinade ingredients, then pour over chicken and refrigerate at least 1 hour. Grill or cook chicken and discard marinade. Cut or shred chicken to prepare for sauce.

Sauce:

1 Tablespoon	Butter
1/2	Onion- Slivered
1 Clove	Garlic-Minced
2 teaspoons	Ground Cumin
2 teaspoons	Paprika
1/2 teaspoon	Salt
2 (8oz) Cans	Tomato Sauce
1 Pint	Cream
1/4 Cup	Cilantro-chopped
1	Jalapeño Pepper- finely chopped, if desired

Melt butter in a large skillet over medium heat. Add onions and caramelize until soft and brown. Add garlic and sauté for 1 minute. Add cumin, paprika, jalapeño, and salt and toast the spices for less than a minute. Stir in tomato sauce and cream while it is on low heat. Simmer on low until it thickens (about 20 minutes). Add cooked chicken and simmer 10 minutes. Garnish with fresh cilantro and add a little plane yogurt or sour cream. Serve over hot rice! Yum! 

Bombay House Chicken Saag

East Indian cuisine is one of our favorites! This recipe includes how to make your own garam masala spice mix! This is as tasty as being at the Bombay House. Yum, yum! Now all we need is some homemade mango ice-cream like any good Indian restaurant would serve. Enjoy!

Bombay House Chicken Saag

1 Onion, chopped fine
2-3 cloves garlic, minced
butter and oil for sautéing (butter for flavor, oil to keep the butter from burning easily)
2 handfuls of frozen spinach, drained (or can use fresh spinach)

2-3 cups white beans (this is my addition-not the Bombay's idea)
1 15 oz can of tomato sauce
2 tsp garam masala (recipe below)
pinch of ground ginger 
pinch cayenne
1 tsp cumin
salt/pepper to taste
1-3 cups chicken stock (Bragg's Amino liquid or vegetable), depending on how soupy you want it.

3/4 cup plain yogurt
1-2 chicken breasts cooked and shredded (boil frozen or thawed for about 30 mins., then shred with a fork)

Garam Masala recipe: 1 T. cumin, 1 1/2 tsp. coriander, cardamom & pepper, 1 tsp. cinnamon, 1/2 tsp. clove powder & nutmeg.

Saute onions and garlic ’til translucent and sweet; add spinach and tomato sauce, simmering until spinach is tender. Add seasonings. Take about 1 cup sauce out of pan and mix yogurt with it, then pour back into pan. Add cooked chicken, beans and mix in. Reheat. Enjoy! Great over brown rice.