Chicken Tikka Masala

I have been looking for a good alternative to the Bombay House in Provo, because I crave their yummy Chicken Tikka Masala all the time, but it's too expensive to go all the time! So I found this recipe online (I don't remember where) and decided to give it a shot because it had really good reviews, and up until it was actually all combined and simmering I didn't think it would taste good at all, but then BOOM it became fantastic! Seriously, REALLY similar to the Chicken Tikka Masala I get at Bombay House, and much cheaper. Well you have to buy all the spices and stuff but once you do that you can use them for many batches. Oh and I doubled this recipe because once I started making it it didn't amount to much, and now we have yummy leftovers, so definitely double it. And I got some garlic Naan at Win-Co, and all you have to do is heat it up. I HIGHLY recommend trying it out, even if you've never had it before, it's one of my favorite dinners! :)

Chicken Tikka Masala

(I didn't take a picture of mine but this is pretty much what it looks like)

1 1/2 lbs. boneless, skinless chicken cut into 1" pieces

Marinade:
1 c. plain yogurt
2 T. lemon juice
2 t. ground cumin
2 t. ground red pepper
2 t. black pepper
1 t. cinnamon
1 t. salt
1 piece minced ginger (1" long)

Sauce:
1 T. unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 t. ground cumin
1 t. paprika
1 t. garam masala (you can get this at an oriental market (if you live in Provo I went to the Bollywood Market on University Avenue) or some grocery stores)
2 t. ground coriander
1/2 t. salt
1 (8 oz.) can tomato sauce
1 c. whipping cream
1/4 c. cilantro (I don't use this because I hate cilantro but if you do use it it's the garnish on top)

1. Marinate cut up chicken for at least an hour in the fridge in the marinade. (I marinated it about 7 hours while I was at class and work and it wasn't too strong or anything.)
2. For sauce, melt butter on medium heat. Add garlic and jalapeno and cook for 1 minute.
3. Add tomato sauce, ground coriander, cumin, paprika, garam masala, and salt and simmer for 15 minutes. If you're adding peanuts add them now (after you've soaked them in water for about an hour.)
4. Stir in cream and simmer to thicken about 5 minutes. If you're adding raisins add them now.
5. Take chicken out of marinade and cook it (broil or grill it). Add it to the sauce and simmer for 5 minutes. Serve with basmati rice and naan.

I added cooked carrots too and it was real yummy and you can also add potatoes. Delicious! Next time I will try it with half cream and half coconut milk to lighten it up... And up until you simmer the sauce, you're not going to believe that it is going to taste like tikka masala, but I promise it will! I also left the seeds out of the jalapeno and didn't put as much ground red pepper in as it called for because I didn't want it too spicy, but I will add a little more next time to get more kick to it.