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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Husch 2011 Gewurztraminer - Anderson Valley and Chicken Tikka Masala

Presented by: Carole and Marshall Ward

Chicken TikkaMasala

Chicken Marinade
1 cup plain yogurt
1 tbsp. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1-2 tsp. cayenne pepper, depending on how hot you like it!
2 tsp. freshly ground black pepper
1 tbsp. minced fresh ginger
1 tsp. salt, or to taste
3 boneless chicken breasts, cut into bite size pieces
Skewers for grilling

2 tbsp. butter
3 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
3 tsp. Garam Masala
½-1 tsp. salt
1 (15 oz.) can tomato sauce
1¾ cup heavy cream
¼ cup chopped fresh cilantro

In a large bowl, combine marinade ingredients, except chicken, and stir. Add chicken, cover, and refrigerate for one hour.

Preheat a grill for high heat. Thread the chicken onto skewers and discard marinade. Grill chicken until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet or Dutch Oven over medium heat. Sauté garlic and jalapeno for 1 minute. Season with cumin, paprika, Garam Masala and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Recipe from:

Note: We also serve Basmati rice and/or Naan bread. We like the frozen Naan from Trader Joe’s. The garlic flavor is great!

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