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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

  1. Heat pan on med/high heat, add olive oil
  2. Add diced chicken breast (you should hear the pan sizzle)
  3. Add salt and pepper, cook chicken for 5 minutes until the chicken is brown
  4. Take chicken out of the pot and set aside – don’t wash pan
  5. Add ½ white onion and 4 cloves of fresh garlic to the pan
  6. Stir constantly 3-4 minutes. Don’t let sit, as garlic will burn (if it does burn throw out & start onion/garlic mix again)
  7. Add fresh ginger to onion/ garlic mixture in pot and cook 1 minute
  8. Add tomato sauce/paste on medium heat to cook the acidity out of the sauce (approximately 6-7 minutes.)
  9. Add tikka masala dry spice mix (2-3 tablespoons) and cook for 5 minutes
  10. (you can always add seasoning at the end, if you want a heavier flavor)
  11. Add a can of crushed tomatoes, simmer on med/low for 30 minutes
  12.  Add the chicken back in and add ½ tsp cayenne pepper and salt, cook for 30 minutes
  13.  Add mushroom and water, simmer for another 20 min
  14. Taste the sauce, if you want more tikka masala seasoning, add another 2 tsp.
  15.  Add lemon juice to the sauce, mix
  16.  Mix yogurt and half/half together, then add to sauce
  17. Taste again, do you need more salt?  If it is  too spicy- add little more yogurt.
  18.  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

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