Kitchen Delights: Indian Cooking _Best chicken tikka masala Serves 4

Ingredients

For marinating the chicken:
• 12 ounces boneless and skinless chicken breasts, chopped
• 1 cup plain 2% fat greek yogurt (about 6-7 ounces)
• 1 tablespoon garam masala
• 1 tablespoon lemon juice (about half a lemon)
• 2 teaspoons black pepper
• 1/4 teaspoon ground ginger
For the sauce:
• 15 ounce can tomato sauce
• 2 cups heavy whipping cream
• 1 jalapeño, seeded and diced
• 5 garlic cloves, minced
• 1 tablespoon butter
• 4 teaspoons garam masala
• 1 teaspoon paprika
• 1/2 teaspoon salt
For serving:
• basmati rice or naan
• cilantro or parsley

Instructions

1. Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
2. Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
3. Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
4. Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

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