Chicken Tikka Masala

Ingredients

• •2 lb chicken breasts
• •1 onion
• •1 clove garlic
• •½ tsp ginger powder
• •26 oz tomato puree
• •2 tbsp ground turmeric
• •2 tbsp ground cumin
• •2 tbsp garam masala
• •1 tsp paprika
• •½ tbsp cayenne
• •1 cup plain yogurt
• •1 tbsp butter
• •1 dash salt and pepper
• •2 tbsp canola oil
• •4 naan
• •cilantro
• •½ tsp coriander

Method

Adapted from foodista.com

1. 1Cut chicken breasts into large chunks approx. 2-inches thick and combine with marinade/pre-rub of ½ tsp coriander, ½ tsp cumin, and ½ salt. This is an optional step and does add to the total cooking time, but doing it will make the chicken itself taste better.
2. 2Set aside for 20 minutes at room temperature or place in the refrigerator for 1 or 2 hours. (Spice measurements were not included above to avoid confusion.)
3. 3In large, heavy pot or Dutch oven on medium heat saute the onions and minced garlic in oil until well browned.
4. 4Add the remaining ingredients (minus the chicken).
5. 5Stir continuously for about 5~10 minutes.
6. 6Add chicken.
7. 7Cook over medium heat for 25~30 minutes stirring occasionally until chicken is cooked through.
8. 8Near the last 5 minutes, add the yogurt.
9. 9Run to a boil while stirring. If the curry is too thick, some extra may be added according to personal preference.
10. 10Remove from heat and set to cool a few minutes.
11. 11Plate with warm, sticky rice (basmati and non-sticky rice work well too) and top with curry.
12. 12Garnish with available cilantro leaves and enjoy.