Chicken Tikka Masala
"This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce...."
INGREDIENTS
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1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
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1 cup plain yogurt
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2 tablespoons lemon juice
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2 teaspoons ground cumin
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2 teaspoons ground red pepper
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2 teaspoons black pepper
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1 teaspoon cinnamon
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1 teaspoon salt
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1 piece minced ginger (1-inch long)
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6 bamboo skewers (6-inch)
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1 tablespoon unsalted butter
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2 garlic cloves, minced
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1 jalapeno chile, minced
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon garam masala (buy in Indian market)
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1/2 teaspoon salt
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1 (8 ounce) can tomato sauce
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1 cup whipping cream
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1/4 cup chopped fresh cilantro
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