Chicken Tikka tends to get overcomplicated in recipes, but this one is fine, quick and easy. Tikka, by it’s very definition, means bits, pieces or chunks.
The longer you marinate the meat, the more flavorful it becomes! We have a tendency to mix the marinade, add the chicken and then freeze it until we’re ready to make it.
2 or 3 chicken breasts
1 Tbs Lemon Juice
1 tsp salt
1 tsp ground cinnamon
2 tsp black pepper
1 tsp cayenne pepper
1 Tbs Minced Fresh Ginger
1 c. yogurt
Tomato Cream Sauce:
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (or Coconut Milk!)
1 tablespoon butter
Fresh chopped cilantro (garnish)
To begin with, Cut up the chicken breasts into smaller chunks and place them in a bowl or zip-style gallon bag. Sprinkle on the seasonings, ginger and lemon juice, then pour the yogurt over the top to coat.
Seal the bag and shake to fully coat, or stir the ingredients in the bowl until completely coated.
Marinate the meat for 4 to 6 hours. Just before cooking the meat, start the sauce.
Make the Sauce
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
Place the marinated meat pieces on a cookie sheet and bake in a hot (350F) oven for 16-20 minutes. Serve immediately with the sauce over the top.
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