Chicken Tikka Masala

When we lived in Reno the first time, I had a friend from India named Pillu. She and her brother took us out to have Indian food a few times and that is where we fell in love with Chicken Tikka Masala.

Last year, I was watching a show about England that made an interesting claim:
"The origins of chicken tikka masala are disputed. An Indian expert on street food from Delhi, has stated that the dish originated in Punjab during the last 50 years. Another view is that it originated in the first Indian restaurants in Soho, London, during the 1970's. Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."

I just couldn't believe that my favorite Indian dish might actually be considered English food!

Nonetheless, it is SOOOO yummy! Here is the simplest and best recipe I have tried to date. You have to serve it over rice and with Naan, an Indian flat bread that you can find in almost any bakery (even Walmart). Garlic and plain Naan are both yummy. You soak up the excess sauce with the Naan. Heaven.

MARINADE INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
5 teaspoon ground garam masala
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (I used 1/2 tsp. ground)
2 clove chopped garlic
1 teaspoon salt
3 boneless skinless chicken breasts, cut into thin strips
4 long skewers

SAUCE INGREDIENTS:
2 tablespoon butter
3 clove garlic, minced
4 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
¼ teaspoon cayenne pepper
1/2 teaspoon onion salt
1 (15 ounce) can tomato sauce
2 cup half & half
1/2 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine marinade ingredients. Stir in chicken, cover, and refrigerate for at least 1 hour.
2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side OR if you don't want to fire up the grill, make a makeshift "grill" using a cookie rack over a foil-lined cookie sheet. Place the marinated chicken on the rack and broil on high @ 5 min. each side)
3. Melt butter in a large heavy skillet over medium heat. Saute garlic and onion for 1 minute. Add seasonings. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
4. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice with Naan to the side.