Chicken Recipes

Chicken Tikka Masala Kabobs


Since moving away from the Bay Area, we’ve been badly starved for our occasional Indian food fix. We suffered through unfulfilled cravings for *years* before it suddenly occurred to me to try to make some at home. After several failed attempts at Somosas and a few hit-and-miss Butter Chicken recipes, we had resolved to live with mediocrity… until I discovered (and altered) this recipe for Chicken Tikka Masala from Favorite Family Recipes.

In the original form of the recipe the chicken is grilled on skewers before being removed and simmered in sauce. We don’t have a grill, plus I had a hunch that the kids would *love* the chicken even more in kabob-style (on the skewers) so I altered the cooking method slightly. I served it with peas and Yellow Jasmine Rice (although I made it with short grain rice because that’s what we had in the pantry!) using a recipe from Budget Byte$. I tripled the recipe to feed all five of us with leftovers for lunch the next day …and there were NO leftovers for lunch the next day! It was *that* good!!! Even the kids each had three servings.

● 1 cup yogurt
● 1 Tbsp lemon juice
● 2 tsp ground cumin
● 1 tsp ground cinnamon
● 1/4 tsp cayenne pepper
● 1 tsp black pepper
● 1 Tbsp minced fresh ginger
● 1 tsp salt
● 3 boneless skinless chicken breasts, cut into bite-size pieces
● skewers

● 1 Tbsp butter
● 1 clove garlic, minced
● 2 tsp ground cumin
● 2 tsp paprika
● 1 tsp salt
● 1 (8oz.) can tomato sauce
● 1 cup heavy cream
● 1/4 cup chopped fresh cilantro (optional… I didn’t actually use any… because I completely forgot)



In a large bowl, mix together all marinade ingredients (except chicken) until combined. Add chicken and stir to coat then refrigerate for one hour.

To make the sauce: Saute butter and garlic on medium-low heat for one minute. Add cumin, paprika and salt. Stir to combine then add tomato sauce and heavy cream. Simmer on low until sauce thickens slightly (about 20 minutes).

While sauce simmers, broil chicken:

Preheat broiler. Spray broiler pan with cooking spray.

Thread chicken onto skewers. Arrange skewers of chicken on broiling pan in a single layer. Broil each side for 3-7 minutes (time varies depending on your oven) or until just starting to slightly brown/char.

Place skewers in a single layer in a baking pan with high sides. Pour sauce over the top to cover chicken. Bake uncovered at 350 degrees for 20 minutes.

Make rice and heat peas while chicken cooks.

Eat. Let the deliciousness blow your mind. Yum. And if you remember, sprinkle chicken with chopped fresh cilantro before serving… which I completely forgot to do.

Yep. I found the dish of chopped cilantro after dinner was over. Oops.

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