chicken tikka masala.

photo credit

Chicken Tikka Masala from Donnarae:

via Mel's Kitchen Cafe

Marinade:

2 chicken breasts *

1 cup plain yogurt

1 T lemon juice

2 tsp cumin

1 tsp cinnamon

2 tsp black pepper

1 T minced ginger

1 tsp salt

1 tsp cayenne

1 tsp paprika

Marinate chicken for 1 hour, then grill or fry chicken.

Sauce:

1 T butter

1 clove minced garlic

1 chopped jalepeno

2 tsp cumin

2 tsp paprika

1/2 tsp salt

8 oz tomato sauce

1 cup cream

1/4 cup chopped cilantro

Melt butter, then sauté garlic and jalepeno for 1-2 minutes. Add cumin, paprika and salt and fry for a minute. Add tomato sauce and cream. Simmer over low heat until thickened (about 20 minutes). Add chicken and simmer 10 minutes. Add cilantro before serving.

*I like to cut my chicken into strips about 3/4" thick before marinating, then cut it into bite sized pieces after cooking.

**I like to broil the chicken - 5 minutes on the first side, 4 minutes on the other.

Naan (bread)

2 cups white flour

1/2 tsp salt

1 T yeast

4 T lukewarm milk

1 T vegetable oil

2 T plain yogurt

1 egg

Sift flour and salt together in large bowl. In smaller bowl, combine yeast with milk and set aside for 15 minutes. Add yeast mixture, oil, yogurt and egg to flour and mix to soft dough. Knead dough until smooth. (I use the KitchenAid, then knead on counter for about 2 minutes). Place in greased bowl, cover and let rise in warm place until doubled in size. Preheat oven to the highest setting, at least 450. Turn dough back onto floured surface and knead for 2 minutes. Divide into 3 equal pieces, roll each out into a teardrop shape about 10 in. long, 5 in. wide, and 1/4 inch thick.

Bake naan for 3-4 minutes, or until puffed up. Brush naan with butter/sprinkle of cilantro and place under broiler for about a minute until browned.