Chicken Tikka Masala

• 6 large chicken breasts cut into cubes
• 1 c. plain yogurt
• 1 T. ginger
• 2 t. curry powder
• 2 t. garam masala
• 2 t. cumin
• 1/2 t. chili powder

Mix all the ingredients together in a large saute pan except the chicken until the seasonings are well blended with the yogurt. Gently stir in the chicken. Do not put the burner on. Just let it all set in the pan, with the lid on, to marinade until it comes to room temperature ~ or maybe about an hour. Meanwhile work on the sauce (below).

For the sauce, saute in a 6-8 quart pot:

• 2 T. butter
• 1 large onion, minced
• 2 T. minced garlic
• Add after the onion and garlic are softened:
• 1 T. ginger
• 2 t. garam masala
• 2 t. cumin
• 1/2 t. coriander (I don’t generally use this anymore but my original recipe did have it)
• Add & cook over high heat just until it is ready to boil:
• 4 c. tomato sauce
• 1 t. salt
• 1 t. brown sugar
• 1/4 c. water
• 1/4 c. fresh parsley, cut into small pieces

Simmer on low-medium for about 10 minutes. It will bubble here and there, but you don’t want it to actually come to a boil. I leave it on the burner but turn the burner off and let it set while I tend to cooking the chicken now.

Back to the saute pan of chicken. Turn the burner on to medium. Give the chicken a stir every minute or two until it is cooked. Gently stir in the masala/tomato sauce. Cook over medium heat with the lid on for about 15 minutes. Stir occasionally.

Serve over rice or quinoa.