Chicken Tikka--my first attempt at Indian

I was craving Indian food on Saturday and found this Chicken Tikka recipe on AllRecipes.com..  The hubby and I thought it was pretty darn good for my first attempt at some homemade Indian food.  One thing I loved about it was the fact that I already had the spices for it and didn't have to go spend a fortune on ingredients (even if you don't have a ton of spices, you probably have all of these). Plus, it was just easy.

I did make a few alterations to the original recipe--especially on the salt--that recipe on AllRecipes had a ton of salt in it!  I would say it was a little spicy--if you like spicy food in any way, keep the amount of pepper at the amount written--if you aren't into spicy, I recommend halving the cayenne, black and jalapeno pepper.

Serve with Cilantro Basmati Rice (I always put the rice at the beginning of the recipe, otherwise I forget to make it!)

• Chicken Tikka

• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons salt
• 3 boneless skinless chicken breasts, cut into bite-size pieces

1 tablespoon olive oil

Mix yogurt and all spices together (through salt) in the bowl you want to marinate your meat in.  Add chicken pieces to marinade mixture and marinate for 1 hour.

Heat skillet over medium-high heat.  Add 1 Tbsp olive oil to pan.  Add chicken to pan, searing on both sides and cooking until juices run clear.  Discard any leftover marinade

Immediately after getting chicken added to pan, begin work on sauce:

•  
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt
• 8 ounces crushed tomatoes
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro, for garnish

In a small saucepan, melt butter.  Add garlic and jalapeno pepper, saute 1 minute.  Add cumin, paprika and salt.  Stir in tomatoes and heavy cream.  Bring to a low boil, then reduce heat and simmer, about 20 minutes, until sauce thickens.  Pour sauce over chicken, and simmer, about 5-10 minutes.  Garnish with cilantro, if desired.

Cilantro Basmati Rice

Cook 1 cup dry Basmati Rice according to package directions.  I prefer mine drier, so I usually reduce the water as suggested on the package.  Once the rice is done cooking, add chopped Cilantro in desired amount.