McCay’s Chicken Tikka Masala

Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)

Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro

Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).

2. Preheat a grill for high heat.

3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).

4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).