From The Kitchen Of Rachelle Underwood

Wednesday, October 31, 2012

Chicken Tikka Masala

I know I have been a slacker lately on updating this blog.  I go through phases where I'm inspired by certain recipes I see or cooking shows I watch. I have a couple of recipes that I have made, and have loved, but just haven't gotten around to posting them.
If you have a really yummy, "To Die For" recipe, please email me at  I would love to experiment with your recipes.  I will test them (because I love to test recipes), and then post on the blog.
Here is an awesome recipe.  I absolutely loved this meal.  It was so good when I made it, and the leftovers were delish!  If you are not familiar with Chicken Tikka Masala, it is chicken that is marinated and grilled and then  thrown into an incredible creamy, spiced tomato sauce, served over rice.  Alot of Chicken Tikka Masala recipes use heavy cream in the sauce, but I opted for fat free half n half.  It still tasted decadent.
If you don't have some of the random seasonings, just leave them out, it will still taste good.  But try and get at least 3 of the spices in there if you can, especially the cinnamon...YUM.

Chicken Tikka Masala

3 boneless, skinless chicken breasts, cut into strips

1 c plain Greek yogurt
1 tbs lemon juice
2 tsp cumin
1 tsp cinnamon
2 tsp ginger
3 garlic cloves minced
2 tsp salt

For the Sauce:
1 tbs butter
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (leave seeds in if you want spicy)
1 tsp cumin
1 tsp paprika
2 tsp coriander
1 tsp garam masala (or 1/2 tsp cinnamon)
1/2 tsp salt
8 oz. can tomato sauce
1 c. half n half
1/4-1/3 c chopped cilantro

Place all ingredients for the marinade in a large ziplock, then add the chicken.  Marinade for at least and hour or more.  Grill or broil chicken strips, set aside.  Get the rice going while you make the sauce.  To make the sauce, over medium heat add butter to large sauce pan, and then add jalapeno and garlic.  Let cook until softened.  Add all of the spices, including the salt, and let cook for about 1 minute.  Add tomato sauce and half n half, and let simmer for 20 minutes on medium low.  Add grilled chicken to the sauce, and let simmer for another 10 minutes.  Serve over white rice, and garnish the top with chopped cilantro.