I don’t cook Indian-style food very often.  It intimidates me.  Besides, when I go to the local Indian food buffet, I can try lots of different things without having to cook ten different dishes.  I saw this recipe in the Penzey’s catalog, though, and I realized I had almost all the ingredients.  I decided to give it a try with a few minor changes.

I served it with Jasmine rice.  I was looking in the pantry for my saffron, because I thought I’d make some saffron rice, and I found a jar or something called “Indian Saffron Rice Seasoning Blend” or something.  I used it.

The verdict:  It was really good.  Denny and I each had multiple helpings, and he’ll take leftovers to work tomorrow.  I made extra cashew paste (because how can a person really effectively blend a tablespoon of cashews and a tablespoon of water in a blender?  I went with 1/4 cup of each and froze the rest), so next time it’ll be easier.

Chicken Tikka Masala

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
  
• 1 TB. plain yogurt (I used sour cream because I had it)
  
• 11/2 TB. minced fresh ginger
  
• 11/2 TB. minced fresh garlic
  
• 1 TB. GARAM MASALA or SWEET CURRY POWDER (I used the latter)
  
• 1 TB. TANDOORI SEASONING
  
• 11/2 tsp. GROUND CUMIN
  
• 2 TB. lemon juice (juice of 1/2 lemon)
  
• 1 TB. vegetable oil
  
• 4 tomatoes, diced
  
• 1/2 tsp.  FRESHLY GROUND PEPPER
  
• 4 TB. cream
  
• 1/4 Cup water
  
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
  
• 2 TB. butter
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
  

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.

Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter,  salt, and cayenne pepper, and mix well. Garnish with fresh cilantro if desired.

Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Serves: 2-4