Curry in a Hurry Chicken Tikka Masala

Base Ingredients:

• 36 Ounces cubed raw chicken breasts

• 1 Cup Greek Yogurt

• 2 TBS Minced Garlic

• 1 TBS Minced Ginger

• 2 TBS Spice Spice Baby Curry in a Hurry

• 1 TSP Turmeric

• 1 TSP Cumin

• 1 TSP Cayenne Pepper (or Kashmiri Pepper if you can find it)

• 2 TBS Vegetable Oil

Sauce Ingredients:

• 2 TBS Butter or Ghee (Indian clarified butter)

• 1 Large onion Minced (I do puree mine in the food processor)

• 1 ½ TBS Minced Garlic

• 1 TBS Minced Ginger

• 2 TBS Curry in a Hurry

• 1 ½ TSP Cumin

• 1 TSP Turmeric

• 1 TSP Ground Coriander

• 1 14 Ounce Can Tomato Sauce

• 1 TSP Salt

• 1 ½ Cup Heavy Cream

• More Cayenne if you want…..

Method for the Base:

In a mixing bowl.

Mix the Spices and cubed chicken together with the yogurt, and let marinate for an hour or two. (or overnight if it’s easier)

In a large Stock Pot:

Heat your oil over medium high heat.

Add the pieces of chicken (its ok if a little marinade is stuck to it) and let this sauté 3 Minutes, flip the chicken chunks and sauté another 3 minutes.. Be careful, it may splatter a little. You may need to do this step in 2 times, depending how big your pot is.

Once cooked, take the chicken chunks out of the pot with a slotted spoon. Retain the liquid in the pan. You are going to use this pan for the sauce as well.

Method for the Sauce:

Add the minced onion, spices and butter to the stockpot,  and cook for 15 minutes, stirring occasionally. Add the tomato sauce and cook 5-10 more minutes at a steady simmer.  Add the heavy cream and stir.  Reduce to a very low heat.

Finishing Touches:

Add the Chicken back into the sauce. Bring to a simmer and let it simmer for 10-15 minutes.

Adjust the seasoning (here is when you want to add more Cayenne if you like it spicy)

I serve this over cooked Basmati Rice or Couscous.   To make a great basmati rice, rinse the rice under cold water two times. Then cook one part rice to 2 parts water. To get the authentic Indian flavor.