3.33 | tbsp | black pepper |
0.25 | cup | butter |
3 | tbsp | cayenne pepper, ground |
9 | lb | chicken breasts |
1.25 | cup | cilantro bunch |
1.66 | tbsp | cinnamon |
2 | cup | Coconut Milk |
3.33 | tbsp | cumin, ground |
3.33 | tbsp | cumin, ground |
5 | unit | garlic |
0.31 | cup | ginger, fresh |
2 | unit | lemon |
3.33 | tbsp | paprika |
5 | unit | pepper, green hot |
1.66 | tbsp | salt |
1.66 | tbsp | salt |
3.13 | lb | tomatoes, canned whole peeled |
2 | cup | yogurt, PLAIN nonfat |
THIS DISH REQUIRES MARINATION.
Picture: https://multiculturalfamilyrecipes.wordpress.com/2012/04/23/chicken-tikka-masala-5-2/
In a large bowl, combine yogurt, lemon juice, half of the cumin and salt and all the cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 3 hours.
Preheat the oven to 400F. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Bake the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with second half of cumin, paprika, and 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 garnish with fresh cilantro.