Chicken Tikka Masala

Recipe View In a large bowl, whisk together the yogurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne pepper, black pepper, ginger, and 1 teaspoon of salt. (5 minutes)

Recipe View Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. (1 hour minimum)

Recipe View If grilling, preheat your grill to high heat and lightly oil the grates to prevent sticking. (10 minutes)

Recipe View Thread the marinated chicken onto skewers, discarding any excess marinade. (5 minutes)

Recipe View Grill the chicken skewers for about 5 minutes per side, or until the juices run clear and the chicken is cooked through. The internal temperature should reach 165°F (74°C). (10 minutes)

Recipe View While the chicken is grilling (or after, if cooking in batches), melt the butter in a large, heavy-bottomed skillet over medium heat. Add the minced garlic and jalapeño (if using) and sauté for 1 minute, until fragrant. (3 minutes)

Recipe View Stir in the remaining 2 teaspoons of cumin, paprika, and the remaining 1 teaspoon of salt. Then, pour in the tomato sauce and heavy cream. Bring the sauce to a simmer, then reduce the heat to low and let it thicken for about 20 minutes, stirring occasionally. (25 minutes)

Recipe View Add the grilled chicken to the simmering sauce and cook for another 10 minutes, allowing the chicken to absorb the flavors of the sauce. (10 minutes)

Recipe View Transfer the Chicken Tikka Masala to a serving platter or individual bowls. Garnish generously with fresh cilantro.

Recipe View Serve hot over a bed of fluffy basmati rice or with warm naan bread for dipping.