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   We LOOOVE Tikka Masala in this house! This is NEVER any left overs, and if my some miracle there are it’s never more than 2 bites of chicken that I refuse to waste!
   While most people think it is a traditional Indian dish, the origins of Tikka Masala are quite sketchy.
    Theory one claims that chicken tikka masala is not from India at all, but rather comes from Glasgow.  The story is that a diner sent back a plate of chicken tikka (marinated cutlets cooked in a tandoor) because it was overcooked.  The cook doused it with cream of tomato soup, added some masala spices, and sent it back.
   The competing theory  is that it originated in British India where the local cooks tried to adapt local dishes to the British palate. An adaption of Butter Chicken or Murgh Makhni could have been the first prototype of chicken tikka masala.
   Tikka masala has been found to be the most popular dish in British restaurants and it has been called “a true British national dish.”
   REGARDLESS it is Absolutely Delicioso!
  • 1 cup yogurt (I use greek)
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 tsp Garam masala
  • 1/2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoons salt, or to taste
  • 5 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 2 tablespoon butter (or EVOO)
  • 2 clove garlic, minced
  • 2 teaspoons ground cumin
  • 3-4 tsp garam masala
  • 2 teaspoons paprika
  • 1 (15 ounce) can tomato sauce
  • 2 cup heavy cream or coconut milk
  • 1/4 cup chopped fresh cilantro
  1. In a large bowl, combine yogurt, lemon juice,  cumin, garam masala, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 – 24 hours
  2. Preheat a grill for high heat. (or grill pan)
3.  Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.  Melt butter (or evoo)  in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and  salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
Serve over steamed rice and garnish with cilantro.
We were super duper busy tonight trying to get dinner cooked and trying to get out of the house to party. Had no time but I normally make Naan with this meal. Yum!