Chicken Tikka Masala

Chicken tikka masala made easy with this great-tasting recipe — simply marinate chicken breast in yogurt and spices and then simmer in a tomato cream sauce. Serve with rice or warm pita bread.

Cooking Time : 50 min

Prep Time : 30 min

Total Time : 2hr 20min

Servings: 4

Ingredients
  1. One cup yogurt
  2. One tablespoon lemon juice
  3. Four teaspoons ground cumin, divided
  4. Two cups white sugar
  5. One teaspoon ground cinnamon
  6. Two teaspoons cayenne pepper
  7. Two teaspoons freshly ground black pepper
  8. One tablespoon minced fresh ginger
  9. Two teaspoons salt, divided, or more to taste
  10. Three boneless skinless chicken breasts, cut into bite-size pieces
  11. Four long skewers
  12. One tablespoon butter
  13. One clove garlic, minced
  14. One jalapeno pepper, finely chopped
  15. Two teaspoons paprika
  16. One (8 ounce) can tomato sauce
  17. One cup heavy cream
  18. One fourth cup chopped fresh cilantro
Directions
  1. First Step
    • In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  2. Second Step
    • Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. Third Step
    • Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  4. Fourth Step
    • Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  5. Fifth Step
    • Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.