Chicken Tikka

Remember the Tikka sauce that I got from Ross?   I made a Chicken Tikka with it the other night and it came out good!

I kinda followed a recipe from the Tasty site for the first part.  It had also called for 2 teaspoons of garam masala, but I didn't have that so I left it out.

• Marinate overnight:
• 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons paprika

Skewer the pieces and dangle them atop a baking pan so that they're not lying in the juices.  Bake at 500 degrees for about 15 minutes.

Remove chicken from the skewers and set aside.  I sneaked a taste and it was already ono.

This is where I improvised.  I cut up half an onion and minced 2 big garlic cloves.   I sautéed them until the onions were translucent.  Then I added the drippings from the chicken and the Tikka sauce.  I cooked it until the liquid reduced to a somewhat thick sauce, turned off the heat and threw in the chicken.

I liked it a lot, especially with some naan bread.