Chicken Tikka Masala

Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground Ginger, 2 tsp)
1 teaspoon salt
3 boneless, skinless chicken breasts

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour {I, Angie, marinated it about 10 hours while I was at work}. Grill or cook chicken in frying pan. Discard marinade.

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Recipe from Mrs Harding Cooks.

Chicken Makhani (Butter Chicken)

Ingredients:

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

Directions:
In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.

When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid. Simmer about 20 minutes, or until the sauce has thickened somewhat.

Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.

Recipe from My Muffin Thursdays.