This traditional Indian dish, popularized in England, consists of grilled chicken breast marinated in yogurt and Indian spices, simmered in a rich tomato-cream sauce.

Makes 4-6 Servings

INGREDIENTS:

CHICKEN TIKKA MARINADE:

2 lbs boneless skinless chicken breasts, cut into 1-1/2” pieces

1 cup yogurt

1 tablespoon lemon juice

1 teaspoons cumin powder

2 teaspoon coriander powder

1 teaspoon paprika

½ teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon minced fresh ginger

2 tablespoon minced fresh garlic

2 teaspoons salt

MASALA SAUCE:

2 tablespoon butter or vegetable oil

3 cloves garlic, minced

1 jalapeno pepper, de-seeded & finely diced

1 small white onion, finely diced

8 ounces tomato sauce or chopped tomatoes

1 cup heavy cream, ½ & ½ or non-fat yogurt

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon garam masala

1 teaspoon fenugreek (optional)

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

1 teaspoon honey, or to taste

Cayenne pepper to taste

PROCEDURE:

CHICKEN TIKKA:

In a large mixing bowl, combine all marinade ingredients. Add chicken, toss in marinade, cover and refrigerate for 1 hour to overnight. The longer the chicken marinates the tenderer and flavorful it will be. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto bamboo skewers that have been soaked in water. Discard remaining marinade. Grill until juices run clear, about 5 minutes per side.

MASALA SAUCE:

Melt butter in a large heavy skillet over medium heat. Saute garlic, jalapeno and onion for 1 to 2 minutes. Season with cumin, paprika and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, cilantro, mint and fenugreek. Add and simmer for 10 minutes. Season with salt, fresh ground black pepper & honey to taste. Add cayenne pepper if you would like to make it spicier. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.