Chicken Tikka Masala

Before you begin

Prep time: 20 minutes plus time for the chicken to marinade
Cook time: 20 minutes
Yields: 4-6

Additional information:
I just converged three different online recipes into this one. If you don't want to spend a ton of money on the spices, look for a places that sells spices in bulk - local health food stores typically do.

Ingredients

For chicken:
3 boneless, skinless chicken breasts cut into bite-size pieces
1 cup plain yogurt
2 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon garam masala
1 Tablespoon freshly grated ginger
salt to taste
For the sauce:
1-2 Tablespoons of butter
1/2 yellow onion chopped into small pieces
3 large cloves of garlic minced
1 large can of tomato sauce
2 teaspoons ground cumin
2 teaspoons hot Hungarian or Spanish paprika
1 teaspoon garam masala
pinch of corriander
pinch of tumeric
1/2 to 1 cup of heavy cream (depending on your taste)

Directions

Make the marinade: mix together the yogurt, cumin, cinnamon, cayenne pepper, black pepper, garam masala, ginger. Then mix this with the chicken.
Let the chicken sit tin the fridge for at least 2 hours or overnight.
After two hours, melt the butter in a saucepan. (Also, begin the water for rice if you will be eating that). Add the onion and garlic until cooked through, but not browned. Then, add the spices. Bring to a simmer.
Add in the cream until it suits your taste.
To cook the chicken, you have two options: to grill it (which is what I did) or to place the pieces of chicken in the sauce and have them cook in the sauce. Either way seems to be recommended. Just make sure that the chicken is cooked through.
Serve over a bed of rice.
Garnish with parsley.

Before you begin

Ingredients

Directions

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