Chicken Tikka Masala

Chicken Marinade:

• 12 oz chicken breast, cut into bite-sized pieces

• 1 cup plain yogurt

• 1 tablespoon garam masala

• 1 tablespoon lemon juice

• ½ teaspoon black pepper

• ¼ teaspoon ground ginger

Sauce:

• 15 oz tomato sauce

• 2 cups heavy whipping cream

• 1 jalapeño, diced

• 1 garlic clove, minced

• 1 tablespoon butter

• 1½ teaspoons garam masala

• 1 teaspoon paprika

• ½ teaspoon salt

Directions:

1. In a bowl, combine chicken with yogurt, garam masala, lemon juice, black pepper, and ground ginger. Marinate for at least 30 minutes (or overnight for best flavor).

2. Heat a pan over medium heat and cook marinated chicken pieces until browned and cooked through. Set aside.

3. In a separate saucepan, melt butter over medium heat. Add garlic and jalapeño; sauté 1–2 minutes.

4. Stir in tomato sauce, garam masala, paprika, and salt. Simmer for 5 minutes.

5. Reduce heat to low, stir in heavy cream. Simmer another 5 minutes until sauce thickens slightly.

6. Add cooked chicken to sauce and stir to coat evenly. Simmer 5–10 more minutes to blend flavors.

7. Serve hot over rice or with naan if desired.

Yield: 2 servings
Enjoy!