Dd's Chicken Tikka Masala

This looks waaaay better than my sauce-in-a-jar style.

CHICKEN TIKKA MASALA

¾ # boneless, skinless chicken breasts, 1-inch chunks

3 TB plain yogurt

1 ½ tsp. ginger, grated

2 cloves garlic, grated

½ tsp. cumin

½ tsp. paprika

salt, ground white pepper 

Sauce:

1 TB canola oil, divided

1 small onion, thinly sliced

1 tsp. ginger, grated

2 cloves garlic, grated

½ tsp. garam masala

½ tsp. turmeric

1 Roma tomato, chopped

¼ tsp. ground white pepper

¼ tsp. cayenne pepper

salt, as needed

3 TB plain yogurt

Service: Indian style basmati rice

Garnish: chopped green onion or cilantro leaves

 

In a mixing bowl combine chicken and remaining ingredients. Marinate; refrigerated 30-45 minutes. 

In skillet over medium heat cook chicken in 1 ½ teaspoons oil until cooked through, 4-5 minutes. Transfer to plate; set aside.  

Into skillet add remaining oil; saute onion until limp. Add spices, mixing thoroughly. Cook spices until fragrant, about 1 minute. Add tomato, peppers and salt. Cook 30 seconds to a minute. Stir in yogurt to combine well.  Reduce heat to a simmer; allow sauce to simmer 5 minutes. Return chicken to skillet; stirring to blend well. 

Garnish as desired. Serves 2-3.