A dinner delight from the kitchens of  chrismukkah

Please fave and comments on the original submission here: http://www.furaffinity.net/view/4443136/

Chicken Tikka Masala from All Recipes.com, made by "Yakuta"
and can be found here- http://allrecipes.com/Recipe/Chicke.....la/Detail.aspx

Ingredients
1 cup yogurt
1 tablespoon lemon juice

A heaping tablespoon of garam masala- or you can make your own like so:

2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger

2 teaspoons cayenne pepper (I used 1 fresh cayenne pepper, seeds removed- but if you want the heat, add more cayenne or, leave the seeds in!)
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces (I used whole chicken- bone-in thighs with the skin on :P)
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste (I only used 1 teaspoon- trust me its more than enough!)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro (I had dried- so...er...yeah :P)

Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons 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.

What I didnt do- and I think I should have added- would have been a pinch or two of curry powder. As for the salt, as I stated before, just add it in slowly enough to taste but you really dont need all that much (or any if you're on a salt free diet!)

Now for the tabbouleh:

Ingredients
1/4 cup bulgur
1/2 cup boiling water (I used 1 cup low salt chicken broth)
1/2 chopped onion, sauteed
1 cup chopped parsley
1/4 cup chopped fresh mint leaves (I actually had fresh basil, this really perked it up- but then, basil IS part of the mint family)
5 tomatoes, diced (here I screwed up- I had chopped tomatoes out from a box, which did give it the flavor...but....I'd have to say there's nothing like the real thing!)
2 teaspoons olive oil
1 lemon, juiced
salt to taste

Directions
1. Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
2. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Above all else- make sure all your ingredients for the tabbouleh are FRESH!

Allergy warning – recipe contains dairy products