Chicken Tikka Masala (Emlyn)

Chicken Tikka Masala

Marinade
2 Cups plain yogurt
3 cloves garlic, minced
1 inch piece ginger, minced
1-2 tsp. Garam Masala
1-2 tsp. Cayenne (more or less for heat)
salt and pepper to taste
2 tbsp. vegetable oil

Marinate one pound of chicken cut up in bite-sized pieces for 1 hour to over night. Once done marinating, grill chicken pieces until cooked through (The recipe says to cook them on skewers on the bbq. I do this step on the George Foreman grill, but I should warn you, there's a lot of run-off). Set aside.

Tikka Masala Sauce
3 cloves garlic, minced
1 inch piece ginger, minced
1 medium/large onion, diced
32 oz (the big one) can tomato sauce
2 tsp. garam masala
1-2 tsp. Cayenne (more or less for heat)
1 tsp. cumin
salt and pepper to taste
1 cup cream
fresh cilantro for garnish

In a large sauce pan sauté garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes. Add cooked chicken and cream, simmer one minute. Serve over rice with cilantro garnish. Tasty!

Warning: Your house will smell like Indian food for a couple days, but it's totally worth it, and nothing a little air freshener and some open windows can't fix!