Chicken Tikka Makhani or Masala

Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 tbsp. Ajika Tikka Masala spices
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

For the cream sauce :
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped 3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Method:
In a large bowl, combine yogurt, lemon juice, Ajika spies, ginger and salt. Stir in chicken, cover, and refrigerate for 1-4 hours or overight if possible.

Preheat a grill for high heat.

Lightly oil the grill grate. Grill until nice and cooked with good color, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add grilled chicken, and simmer for 10 minutes. Adjust salt. Transfer to a serving platter, and garnish with fresh cilantro.

Easy Chicken Tikka Curry

Ingredients:

2 lbs boneless and skinless chicken cubes
1/2 cup ghee
1 medium onion minced
1/2 cup minced ginger
4 cloves garlic minced
2 tbsp. Ajika Tikka Masala spices
8 oz. can tomato sauce
1/2 cup chopped cilantro

Method:

Heat ghee in sauce pan over medium heat for 1 minute.

Add onion, ginger, garlic, and cook until light brown.

 Next add Ajika Chicken Tikka Masala Spice Blend and stir constantly for 1-2 minutes. Add tomato sauce and cook for 2-3 minutes.

Add chicken cubes and cook stirring frequently for 8-10 minutes. Finally add ¾ cup water, stir once, cover and cook for 8-10 minutes. Remove from heat and garnish with cilantro.

We recommend Chicken Tikka be served over hot rice or with Indian bread and yogurt raita.