Name: Chicken tikka masala (slow)
Yield: 20
Ingredients: 3.33 tbsp black pepper; 0.25 cup butter; 3 tbsp cayenne pepper, ground; 9 lb chicken breasts; 1.25 cup cilantro bunch; 1.66 tbsp cinnamon; 2 cup Coconut Milk; 3.33 tbsp cumin, ground; 3.33 tbsp cumin, ground; 5 unit garlic; 0.31 cup ginger, fresh; 2 unit lemon; 3.33 tbsp paprika; 5 unit pepper, green hot; 1.66 tbsp salt; 1.66 tbsp salt; 3.13 lb tomatoes, canned whole peeled; 2 cup yogurt, PLAIN nonfat

Chicken tikka masala (slow)

Serves 20

Ingredients

3.33	tbsp	black pepper
0.25	cup	butter
3	tbsp	cayenne pepper, ground
9	lb	chicken breasts
1.25	cup	cilantro bunch
1.66	tbsp	cinnamon
2	cup	Coconut Milk
3.33	tbsp	cumin, ground
3.33	tbsp	cumin, ground
5	unit	garlic
0.31	cup	ginger, fresh
2	unit	lemon
3.33	tbsp	paprika
5	unit	pepper, green hot
1.66	tbsp	salt
1.66	tbsp	salt
3.13	lb	tomatoes, canned whole peeled
2	cup	yogurt, PLAIN nonfat

Directions

THIS DISH REQUIRES MARINATION.
Picture: https://multiculturalfamilyrecipes.wordpress.com/2012/04/23/chicken-tikka-masala-5-2/

In a large bowl, combine yogurt, lemon juice, half of the cumin and salt and all the cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 3 hours.

Preheat the oven to 400F. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Bake the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with second half of cumin, paprika, 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.