Chicken Tikka Masala

If you like Indian food, you will love this!  Derek requested that we have it once a week, it was so good.  The recipe is from my mother-in-law; she also gave me some of the spices that I didn't have.  Like garam masala.  I can't remember where she said she found it, but I guess it was kind of pricey.  When I find out, I'll let you know. I was also going to make naan, but I didn't give myself enough time, so I guess when I make this again next week I'll do the naan too.

This recipe also makes a lot, so I halved it for the 2 of us and we have leftovers for lunch tomorrow.

Ingredients:

2 lbs boneless skinless chicken, cut in 1" pieces

Marinade:
1 cup plain yogurt
2 T lemon juice
2 tsp cumin
2 tsp ground chili powder
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 piece minced ginger - 1" long (I used ginger in a spice jar and just estimated how much)

Sauce:
2 T butter
2 garlic cloves, minced
1 jalapeño, minced and seeded (I used diced jalapeños in a jar, just estimated how much)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
8 oz tomato sauce
16 oz coconut milk
1/2 cup chopped fresh cilantro

Mix marinade ingredients in a large ziplock bag and squish to mix well.  Add in chicken pieces, mix well and put in the fridge several hours or overnight.

When ready to cook, heat a large saucepan or frying pan and melt butter over medium heat.  Add the chicken and marinade mixture.  Cook until almost done and add in the garlic and jalapeño; cook one minute.

Stir in coriander, cumin, paprika, garam masala and salt.  Stir in tomato sauce and simmer 15 minutes.

Stir in coconut milk, simmer to thicken about 5 minutes.  Stir in cilantro.  Serve with basmati rice and naan. (We just have jasmine rice and it was good.)