chicken tikka masala

12 May

I mentioned the savory spice shop before.  this recipe comes from there as well.  the only frozen vegetables we had in the house were broccoli or green beans — i hate broccoli so green beans it was…  i didnt know how they would work in an indian dish, but they were fine!  i served it over jasmine rice and it would have been delicious with some naan had i not already eaten 2 days worth of food today 🙂  and i forgot the cilantro but that would have been delicious too!

4 tbsp. Tikka Masala powder
2-3 tbsp. olive oil
12oz bag frozen vegetables* 1lb. chicken breast, cubed into bite-sized pieces
1 tbsp. lemon juice
1 1/2 tsp. sea salt
1/2 cup plain yogurt
1/2 cup half & half
Either 1 1/2 tsp. honey powder and 3 1/2 tbsp. tomato powder mixed into 8 oz. water OR 1 1/2 tsp. honey and 8 oz. tomato sauce
Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. We also have a vegan version of this recipe.

Convert tikka powder into paste by following the instructions on the label and set aside. If using, thoroughly mix tomato powder, honey powder and water into a smooth sauce and set aside. In a large skillet, heat olive oil over medium/high heat. Meanwhile, cook veggies in microwave for 2-2 1/2 minutes. Lightly brown chicken; lower heat to medium, add veggies and stir in tikka paste. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt and tomato mixture and cook for 3-4 more minutes. Mix together yogurt and half & half in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.

Serving Suggestions:
Over rice with chopped cilantro and pita, tortilla or naan bread. Start cooking rice simultaneously and it should be ready to serve when the tikka masala is complete.


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