Chicken Tikka Masala
- 1 cup Plain or Greek Yogurt
- 2 Chicken Breasts, diced
- 1 Large White Onion, thinly sliced
- 1 28oz Can of Crushed Tomatoes
- 1/2 Pint of Heavy Cream
- 1 tsp Smoked Paprika
- 2 tbsps Butter
- 1 tsp Powdered Ginger
- 1 tsp Chili Powder
- 3 tsps Coriander
- 2 tsps Curry Masala Powder
- 3 tsps Cumin Powder
In a large bowl, mix diced chicken breast, yogurt, half the cumin, coriander, and curry masala powder. Cover and let sit in the refrigerator for at least one hour.
Once the chicken has marinated, cook on low in a medium-sized skillet. Keep an eye on this while you start preparing the sauce.
In a large skillet, melt the butter. Add onions and cook until translucent, stirring frequently.
Add the can of crushed tomatoes to the onions. Then stir in the heavy cream until the sauce is pink.
Add all the spices and stir evenly.
Once the chicken is cooked through, drain and stir into the sauce.
Let simmer on low for 30 minutes. Serve over white rice.