Monday, September 12, 2011

DC1 Chicken Tikka Marsala

The spread of DC1. (DC stands for Dinner Club.)

Chicken Tikka Marsala (Recipe adapted from Patience's Moorpark 1st ward cookbook)

For Marinade:

1 C yogurt
1 T lemon juice
2 tsp ground cumin
1 tsp cinnamon (heaping)
2 tsp cayenne pepper
2 tsp pepper
1 T minced fresh ginger (or a tsp of ground ginger)
1 tsp salt
3 boneless, skinless chicken breasts, cut into bite-size pieces

Marinate chicken for no less than 1 hour...up to overnight. Then grill outside in a basket or on skewers or on the stovetop (excess marinade should be discarded) until juices run clear. Set aside for the moment.

1 T butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 (8oz) can tomato sauce
1 C heavy cream

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 min. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens, about 20 min. Add grilled chicken and simmer for another 10 min. Serve over rice or with naan bread

**Comments: I always double the sauce because we get 15oz cans of tomato sauce. If you do this, don't double the salt, but do add a lot more chicken. This is very spicy--at least to my innocent tongue so easy on the cayenne and pepper.

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