Chicken Tikka Masala Curry

1 hour, 30 mins

4 People



1 Cup Natural Yogurt
1 tbsp Lemon Juice
4 tsp Ground Cumin
1 tsp Cayenne Pepper
2 tsp Black Pepper
1 tbsp Fresh Ginger, minced
3 Chicked Breasts, diced
1 tbsp Butter
1 clove Garlic, minced
1 Jalapeno Pepper, finley chopped
2 tsp Paprika
1 cup Tomato Sauce
1 cup Heavy Cream
  Salt, to taste


  1. Combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
  2. Cover and refrigerate for 1 hour.
  3. Thread chicken onto wooden skewers that have been soaked in water for 20 minutes.
  4. Grill until pink is gone on high heat - about 10 minutes each side. Then set chicken aside.
  5. In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
  6. Season with 2 tsp cumin and paprika. Stir in tomato sauce and cream, simmer over a low heat for 20 minutes.
  7. Add grilled chicken, then simmer for 10 additional minutes.