Poulet tikka masala

Ingrédients

• 1 1/2 pounds chicken thighs (boneless and skinless, cut into bite-size pieces)
• 1 cup plain yogurt
• 1 tablespoon lemon juice (freshly squeezed)
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon tandoori masala
• 2 teaspoons black pepper (ground)
• 1 tablespoons fresh ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 2 tablespoons butter
• 1 clove garlic (minced)
• 1/2 teaspoon Kashmiri chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 8 ounces tomato sauce (or Passata)
• 1 cup heavy cream
• salt (to taste)
• fresh cilantro (for garnish)
• cooked rice
• naan bread

Préparation

1. 1

   Marinate the Chicken:: In a large bowl, mix together yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic and salt. Stir in the chicken pieces, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. 2

   Cook the Chicken:: Preheat a grill or a broiler. Place chicken on skewers, discarding the marinade. Grill or broil the chicken, turning occasionally, until cooked through, about 10-15 minutes. Set aside.

3. 3

   Make the Sauce:: Heat the butter in a large skillet over medium heat. Add the garlic, Kashmiri chili powder, cumin, paprika, and garam masala. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in the cream and simmer on low heat until sauce thickens, about 20 minutes.

4. 4

   Add chicken back:: Add the grilled chicken, and simmer for 10 more minutes. Season with salt to taste.

5. 5

   Serve:: Garnish with chopped cilantro and serve with cooked rice or warm naan bread.