Chicken Tikka Masala

Ingredients

• 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inch long)
• 6 bamboo skewers

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream or Coconut milk
• 1/4 cup chopped fresh cilantro

Directions

Soak bamboo skewers in water.

Thread chicken on skewers and marinate in the refrigerator for at least an hour (overnight is best).

For sauce, melt butter on medium heat. Add garlic& jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala& salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes.

Discard marinade. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce. Simmer 5 minutes.

Garnish with cilantro and serve with basmati rice, naan or pita bread. Serves four.

496 calories in 1 serving, 30 g fat (17.5 g saturated)