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Chicken Tikka Masala

 3 chicken breasts cut into bite size cubes, (skewer with zucchini and onion)
 2 zucchini thickly sliced
 1 onion, thickly cubed
Spice Mix
 2 tsp garam masala (spice mixture)
 2 tsp cumin
 2 tsp coriander
 ½ tsp turmeric
 ¼ tsp cardamon
 ½ tsp cinnamon
 4 tsp cinnamon
 1 tsp cayenne
 2 tbsp paprika
 4 tbsp vegetable oil or grape seed oil
 1 large onion chopped
 2 cloves of garlic finely chopped
 1 tsp tomato paste
 1 tomato chopped
 ½ cup water
 1 small container plain yogurt (about ½ cup)
 Fresh coriander for garnish
 Salt to taste
1

In a small bowl mix all the spices including the ginger. Set aside.

2

Using ½ of the spice mixture, coat the chicken, allow to marinade for 1 couple of hours. Skewer the chicken with the zucchini and onion. Grill on low until the chicken is completely cooked.

3

Meanwhile, in a large saucepan, heat the oil. Add the onions and cook until golden brown. Add the garlic and continue to cook for a minute. Stir in the spices and allow the flavors to infuse. Stir in the tomato paste. Add the chopped tomato and pour in the water. Simmer and season with salt to taste. Continue to simmer until the sauce has thickened, about 12 minutes. Stir in the yogurt and continue to simmer 5 minutes. (if you heat too high, the yogurt will separate, so keep the heat VERY low!)

4

Place Chicken and vegetables over basmati rice and top with tikka masala sauce

5

Garnish with chopped fresh cilantro
(Adapted from Foodista)