Chicken Tikka Masala

 Chicken Tikka Masala

Chicken marinade (Combine well, then allow to marinade in fridge for several hours or overnight)
Boneless chicken breasts, cut into bite sized pieces
1/2 cup plain greek yogurt
3/4 TBSP minced garlic
1/2 TBSP ginger
1 tsp. garam masala*
1/2 tsp. turmeric
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/2 tsp. salt

For the sauce
1 TBSP olive oil
2 small onions, diced small
1 1/2 TBSP garlic, finely diced
1 tsp. fresh grated ginger (can use frozen) 

1 1/2 tsp. garam masala*
1 1/2 tsp. cumin
1 tsp. turmeric powder
1 tsp. ground coriander
1 1 /2 tsp. chili powder
1 tsp. salt
1 tsp. brown sugar

14 oz. tomato sauce
1 1/4 cup evaporated milk (or additional tomato sauce for a dairy free version)
Fresh cilantro

Saute onions in olive oil until they start to caramelize. Add garlic and ginger and saute for one minute. Then add garam masala, cumin, turmeric, coriander, chili powder, salt and brown sugar stirring well to combine. Then stir in the tomato sauce and allow to simmer for 10-15 minutes until sauce thickens. Stir in evaporated milk. Set aside to keep warm.   

Heat oil in a different large skillet over medium heat. Saute chicken pieces until cooked through. Serve chicken with sauce, rice and vegetables. Garnish with fresh cilantro if desired.

Garam Masala 
1 TBSP. cumin
3/4 tsp. coriander
3/4 tsp. cardamon
3/4 tsp. black pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg