Grilled Chicken Tikka Masala

Do you remember the first time you had Indian food? I do. It was at a little restaurant called "The Pear Tree" in Lincolnshire, England.  My first experience with Indian food was in the UK?! Yes, it was. And it was delicious.
Surprisingly, Indian cuisine is quite popular among our friends across the pond. Particularly this dish, which I've loved from the first bite, tikka masala. It's aromatic, creamy, tangy, spicy. It's a flavor explosion in your mouth. Whether you're new to Indian food or have it on a weekly rotation at your house, try this recipe. It'll make your taste buds dance. 

Grilled Chicken Tikka Masala
Serves 4

Marinade:
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp fresh ginger, peeled and finely grated
1 tsp kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper (add more if you're brave!)
1 lb. boneless skinless chicken breast, cut into 1 inch cubes
4 wooden skewers, soak in water for 30 minutes to prevent burning

Sauce:
1 tbs butter
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (remove seeds and membrane if you'd like to curb the heat!)
1 tsp garam masala
1/2 tsp cumin
1/2 tsp cinnamon
2 tsp paprika
1/4 cup ground cashews or blanched almonds
1/2+ tsp kosher salt, or to taste
1 (8oz) can tomato sauce
1 cup half and half

Garnish:
1/4 cup chopped, fresh cilantro leaves

Directions:
Combine the yogurt, lemon juice, garam masala, coriander, cumin, cinnamon, ginger, 1 tsp salt, black pepper, and cayenne in a large bowl or resealable plastic bag. Add chicken cubes and refrigerate. Allow to marinate, turning periodically, for at least 1 hour (up to 8 hours).

Thread chicken on to skewers and grilled over high heat until juices run clear. Approximately 5 minutes per side. Remove chicken and discard the skewers.

In a large skillet, heat butter over medium-high heat. Saute onion until it softens, about 5 minutes. Add garlic and jalapeno, saute 2 minutes. Season with garam masala, cumin, cinnamon, paprika. Cook until fragrant. Stir in ground nuts, tomato sauce and half and half. Reduce heat to low and simmer 15 minute, or until sauce thickens slightly. Add chicken and continue simmering for another 10 minutes.

Serve over rice. Garnish with cilantro.
It's also fantastic served with hot tandoori naan.
Enjoy!