• Mix he Tikka Masala Dry Seasoning together and set aside

Preparing The Dish

• Heat pan on med/high heat, add olive oil
• Add diced chicken (you should hear the pan sizzle) Add salt and pepper, cook chicken for 5 minutes until the chicken is brown
  
• Take chicken out of the pot and set aside – don’t wash pan

  Add ½ white onion and minced garlic to the pan
• Stir constantly 3-4 minutes. Don’t let sit, as garlic will burn (if it does burn throw out & start onion/garlic mix again)
• Add fresh ginger to onion/ garlic mixture in pot and cook 1 minute
  
• Add tomato paste on medium heat to cook the acidity out of the sauce (approximately 6-7 minutes.)
• Add tikka masala dry spice mix (3 tablespoons) and cook for 5 minutes
• (you can always add addn'l seasoning at the end, if you want a heavier flavor)
• Add a can of crushed tomatoes, simmer on med/low for 30 minutes
  
• Add water, bullion and diced chicken back in the pot a cook for 30 minutes
• Add mushroom, simmer for another 20 min
• Taste the sauce, if you want more tikka masala seasoning, add another 1-2 tsp.
• Add lemon juice and mix
• Mix yogurt and half/half together, then add to sauce
• If it is  too spicy- add little more yogurt.
• Add fresh cilantro and now it is ready to serve!