Chicken Tikka Masala

I know, it’s not on my menu for the week, but I decided to throw in a bonus recipe! To be honest, I don’t expect any of my meal plans to contain chicken until after the baby is born. For what ever reason, I just can’t stand to be in the same room as chicken this pregnancy. My brother just asked me to send him this recipe, so I thought I’d take the opportunity to share it with you. It tastes just like the chicken tikka masala that we ate at a tandoori restaurant when we lived in England.

Chicken Tikka Masala

Marinade:

• 1 cup plain yogurt
• 1 Tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon cayenne
• 1 teaspoon pepper
• 1 Tablespoon fresh ginger, minced
• 1 teaspoon Celtic sea salt
• 3 chicken breasts, cubed

Mix all of the above and refrigerate for one hour, drain and then cook in a skillet and set aside.

Sauce:

• 1 Tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons cumin
• 2 teaspoons sweet paprika
• 1 teaspoon Celtic sea salt
• 1 (8oz) jar tomato sauce
• 1 cup cream

Instructions

1. Saute garlic in the butter for a minute, then add cumin, paprika, salt, tomato sauce and cream.
2. Simmer on low until thickened, stirring often (about 20 minutes).
3. Add the chicken and simmer 10 more minutes.
4. Serve with cilantro, flat bread and/or rice.

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