Brady and Karen made this Chicken Tikka Masala for us years ago when we both lived in California and we fell in love. Recently we tried the same dish at an Indian restaurant called the Bombay House in Provo, UT and this recipe was spot on, it tastes exactly the same! So good and flavorful, you will love it.
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.
For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp 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.
Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.