Creamy Chicken Tikka Masala

4 steps · 45 min total

1. 01

   Marinate and Grill Chicken

   In a large bowl, whisk together the yogurt, lemon juice, 2 teaspoons ground cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Add the chicken breasts, stirring to coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.

   When you're ready to cook, preheat a grill to high heat and lightly oil the grates. Thread the marinated chicken onto skewers, discarding any leftover marinade. Grill the chicken for about 5 minutes on each side, until the juices run clear when pierced.

   While the chicken grills, melt the 1/2 cup butter in a large, heavy skillet over medium heat on the stovetop.

2. 02

   Build the Sauce

   Add the minced garlic and sliced jalapeno to the melted butter in the skillet. Sauté them for just 1 minute, until fragrant. Stir in the remaining 2 teaspoons ground cumin, paprika, and 3 teaspoons salt. Pour in the 8 ounces tomato sauce and 1 cup heavy cream, then bring the mixture to a simmer over low heat. Let it gently bubble, stirring occasionally, until the sauce thickens and coats the back of a spoon, which should take about 20 minutes.
3. 03

   Combine and Simmer

   Once the sauce has thickened, add the grilled chicken to the skillet. Let it simmer in the sauce for another 10 minutes, allowing the chicken to absorb the flavors.
4. 04

   Garnish and Serve

   Transfer the finished chicken tikka masala to a serving platter. Garnish generously with fresh, chopped cilantro before serving.