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!

Ingredients:
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
*Notes:
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.

Directions:
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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