Chicken Tikka Masala
Cut Fresh Vegetables
Chicken Tikka Masala (leave meat at home, bring a labeled 1 gal freezer ziplock)
1 ½ lbs boneless chicken, cut into 1 inch cubes (leave at home)
1 C plain yogurt
2 T lemon juice
2 t ground cumin
2 t black pepper
¼ t ground red pepper
1 t cinnamon
1 t salt
1 t minced ginger
1 sandwich bag (provided)
1 T unsalted butter
2 cloves garlic minced
½ jalapeno, minced
2 t gound coriander
1 t ground cumin
1 t paprika
½ t salt
8 oz. canned tomato sauce
1 C 2 % milk
Mix marinade ingredients and divide into provided sandwich bags.
Label as Marinade.
melt butter on medium heat.
Melt butter on medium heat.
Add garlic and jalapeno, cook 1 minute.
Stir in coriander, cumin, paprika, garam masala & salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in milk, simmer to thicken about 5 minutes.
Remove from heat and place in different container to cool.
When cool divide into provided quart size sized bags labeled “Sauce”.
Marinate for 1 hour in the refrigerator.
Thread chicken pieces on wooden skewers previously soaked in water for 15 minutes.
Grill or broil chicken. (500° F, turning occasionally, to cook through, about 8 minutes)
Meanwhile, warm up sauce on stovetop or in microwave.
Remove cooked chicken from skewers and place in sauce OR serve sauce separately.
Serve over basmati rice with pita bread or naan (a flatbread) and salad.
Sprinkle with fresh chopped cilantro.
Cucumber, zucchini and yellow summer squash, cabbage, carrots or any combinations of these. Chop cilantro and basil and place on sliced vegies.