Chicken Tikka Masala and Garlic Naan

My first attempt at Indian food! This is my favorite Indian meal...the naan could use some work but I think the chicken tasted great!

Tikka Masala

Ingredients

Marinade & Meat

• 1 cup plain yogurt
• 2 tablespoons lemon juice
  
• 2 teaspoons ground cumin
  
• 2 teaspoons ground red pepper
• 2 teaspoons ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
  
• 1/4 teaspoon ground ginger
  
• 6 bamboo skewers
• 1-1/2 lbs boneless, skinless chicken breast, cut in 1-inch cubes

1. For marinade, mix all ingredients together until well blended; add chicken and toss to coat.
   
2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so (I just marinated the chicken in a Ziplock bag and threaded onto the skewers before grilling).
3. Discard marinade when done.
   

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy from Indian market, use McCormick's, or make your own - see recipe below)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

Directions

1. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
2. For sauce, melt butter on medium heat.
3. Add garlic & jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala, & salt.
5. Stir in tomato sauce.
6. Simmer 15 minutes.
7. Stir in cream; simmer to thicken - about 5 minutes.
8. Remove cooked chicken from skewers; add to sauce.
9. Simmer 5 minutes.
10. Garnish with cilantro
    
11. Serve with basmati rice and naan (see recipe below)

_____________________

Garam Masala

• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp crumbled bay leaves
• 1/8 tsp ground cloves
  Mix all ingredients until well blended
  

_____________________

Garlic Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional; I used this)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
   
2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
   
3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
   
4. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
   **Note: I used my bread machine for the above steps - the manual will give instructions about making just dough**
   
5. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray.
   
   
6. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
7. During the second rising, preheat grill to high heat.
8. At grill side (I used a Foreman!), roll one ball of dough out into a thin circle.
   
9. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
   
   
10. Remove from grill, and continue the process until all the naan has been prepared.