Chicken Tikka Masala

(Please excuse the lousy picture, I kept getting too busy eating this dish!)

This is a dish all my non-Indian friends recognize from the Indian restaurant, and it's surprisingly easy to make, so, it's one of the first dishes I consider making for other people. It's actually not a dish from my region of India, so it's not something I grew up eating. Hence, I have to admit, I've adapted an online recipe :P My version is quite spicy, so if you like the milder restaurant version, replace the green chili with half a jalapeno, and halve the coriander-cumin powder, chili powder, and garam masala in the sauce.

Chicken Tikka Masala (Yield: 6 servings)

2 boneless, skinless chicken breasts, cut into 1inch cubes

Marinade:
1 c. plain yogurt
2 Tbsp. lime juice
2 tsp. cumin-coriander powder
2 tsp. red chili powder
2 tsp. black pepper
1 tsp. cinnamon
1 tsp. salt
1 tsp. ginger paste

Sauce:
1 Tbsp. unsalted butter
2 tsp. garlic paste
1 green chili pepper, sliced
3 tsp. cumin-coriander powder
1 tsp. red chili powder
1 tsp. garam masala
1/2 tsp. salt
6 medium tomatoes, chopped and blended in a food processor
2 c. half and half

Veggies-I like potatoes and bell peppers, but many others will work too, e.g. green beans, peas, etc.

First, combine all marinade ingredients, and then mix chicken cubes in. Allow to marinate for 2 hrs.

While the chicken is marinating, melt the butter on medium high heat in a pot. Add garlic and chili pepper and cook 1 minute. Stir in dry spices and salt. Stir in tomatoes and other veggies. Simmer 15 minutes. Remove green chili so that no one eats it accidentally! Stir in half and half and simmer to thicken--about another 5 minutes.

Remove chicken from marinade and broil until cooked through. Add to the sauce and simmer another 5 minutes. Serve with brown basmati rice or naan.