Chicken Tikka
Prep Time: 125 mins
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Cook Time: 20 mins
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Servings: 6
What You'll Need (Marinade) :
1 cup Snowville Creamery 6% plain yogurt
1 1/2 pounds boneless, skinless chicken breast cut into strips or large cubes
2 tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes
1 tsp salt
1 tsp grated fresh ginger
What You'll Need ( Sauce ) :
1 1/2 cups Snowville Creamery half & half
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 tbsp butter
2 tbsp flour
2 cloves garlic, minced
1 jalapeño chili, minced
2 tsp ground coriander
1 8 oz. can tomato sauce
1/2 cup chopped cilantro
Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)
If you have a gas grill or grill pan, grill the chicken until slightly undercooked. If you have a charcoal grill, thread the chicken onto skewers first.
Set the lightly grilled chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.
​Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of minutes. Serve with basmati rice.
