|This is my new all time favorite recipe (Santosh agrees). I have tried several Chicken Tikka Masala recipes but finally arrived what I think is the perfect recipe. I have made it numerous times since discovering it. Every time I have company over that enjoy eating Indian food I make this recipe. I like to make it for Indian gatherings to impress everyone (still trying to prove I CAN cook Indian food!) I even made it just for fun and put it in my freezer. I critiqued the recipe the first couple of times I made it and now I finally think it is perfect for us. That does NOT mean it will be perfect for you. The spice level is a medium (definitely not mild). Not too spicy for me and not too bland for Santosh...just perfect. I hope you will be able to enjoy this recipe as much as we have. This is a 2 post recipe. Today we will work on the marinade and tomorrow we will finish up with the sauce and grilling. YUMMY!!!|
|Start off with toasting 6 tsp of cumin seed (this will save you a step tomorrow) or buy cumin powder (much easier way but not as fresh)|
|After the seeds start filling your house with a wonderful fragrance then you need to grind the seeds into a powder|
|The seeds should look something like this.|
|1 cup of plain yogurt per 2 boneless skinless chicken breast|
|I love Indian spices. They smell delicious. They look delicious. They taste delicious!|
|Add 1 TBS of lemon juice to yogurt|
|2 TBS Ginger-Garlic Paste (recipe to following in another post)|
|Add the spices to the yogurt mixture and mix well.|
|Take 2 boneless skinless chicken breast|
|and put slits into them. Be careful not to cut all the way through. This allows the marinate to seep into the chicken.|
|Place slit chicken into Ziploc bag|
|add the yogurt marinate to the chicken and allow to marinate in refrigerator for 12-24 hours.|
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 2 tablespoon ginger-garlic paste (recipe to follow)
- 1 teaspoon of salt
- 2 boneless skinless chicken breasts
- In a large bowl, combine yogurt, lemon juice, cumin, cayenne pepper, black pepper, ginger-garlic paste, and salt.
- Cut slits into chicken breast to help the flavor to penetrate throughout the chicken.
- Place chicken in ziploc and add marinate. Refrigerate chicken for 12-24 hours.
*** I always double by putting 4 chicken breast and double the marinate and let it set overnight in the refrigerator.
Recipe continues tomorrow!