Chicken Tikka Masala

1º AMPLIACIÓN

DICTATION,  last Thursday 23rd April, 2015

CHICKEN TIKKA MASALA

Indredients:

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 teaspoons freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoons, or to taste
3 boneless, skinless chicken breasts cut into bite size pieces
4 long skewers
1 tablespoon butter
1 clove of garlic, minced
1 jalapeño pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons of paprika
3 teaspoons salt, or o taste
1 can of chopped tomatoes
1 cup heavy cream
1/4 fresh coriander, chopped

Method:

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne and black pepper, ginger and salt.
2. Stir in chiken pieces, cover and refrigerate for 1 hour (marinate)
3. Put chicken pieces onto skewers and discard marinade. Grill until juices run clear- about 5 minutes on each side.
4. Melt butter in a large, heavy frying pan over medium heat. Sauté garlic and jalaèño pepper for 1 minute. Add cumin, paprika and salt. Stir in chopped tomatoes and cream. Cook on low heat until sauce thickens (about 20 minutes)
5. Add grilled chickenm and simmer for 10 minutes. Garnish with fresh coriander.