Ingredients
- Cast Iron Pot
- ¼ Cup Olive Oil
- 2 lbs Chicken Breast (diced)
- 4 Garlic Cloves
- ½ White Large Onion
- 1 Tsp. Fresh Ginger
- 1 Sm Can 8 oz Tomato Sauce or 1 Can Tomato paste
- 1 Lg Can 28 oz Crushed Tomatoes
- 7 Mushroom- Quarter
- 1/2 Cup Water
- 2 Tsp Lemon Fresh Lemon Juice
- 2 Tsp Greek Yogurt Plain
- 2 Tsp Half/ Half cream
- 2 Tsp Fresh Cilantro
Tikka Masala Seasoning (buy mix or use ingredients below)
- 2 Tsp Coriander
- 2 Tsp Chili Powder
- 1 Tsp Paprika
- 2 Tsp Cumin
- 1 Tsp Black Pepper
- ½ Tsp Cardamom
- ¼ Tsp Cinnamon
- ¼ Tsp Clove
- ½ Tsp Turmeric
- 1 Tsp Garam Masala Powder
- ½ Tsp Cayenne Pepper
(Mix Dry ingredients together and set aside
Instructions
- Heat pan on med/high heat, add olive oil
- Add diced chicken breast (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 4 cloves of fresh 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 sauce/paste on medium heat to cook the acidity out of the sauce (approximately 6-7 minutes.)
- Add tikka masala dry spice mix (2-3 tablespoons) and cook for 5 minutes
- (you can always add seasoning at the end, if you want a heavier flavor)
- Add a can of crushed tomatoes, simmer on med/low for 30 minutes
- Add the chicken back in and add ½ tsp cayenne pepper and salt, cook for 30 minutes
- Add mushroom and water, simmer for another 20 min
- Taste the sauce, if you want more tikka masala seasoning, add another 2 tsp.
- Add lemon juice to the sauce, mix
- Mix yogurt and half/half together, then add to sauce
- Taste again, do you need more salt? If it is too spicy- add little more yogurt.
- Add fresh cilantro and now it is ready to serve!
Serve over jasmine or basmati Rice or with homemade naan bread
Watch How To Make It
