Best chicken tikka masala

• Meat

  • 12 oz Chicken breasts, boneless and skinless

• Produce

  • 1 Cilantro or parsley
  • 5 Garlic cloves
  • 1/4 tsp Ginger, ground
  • 1 Jalapeno

• Condiments

  • 1 tbsp Lemon juice
  • 1 15 ounce can Tomato sauce

• Baking & Spices

  • 2 tsp Black pepper
  • 2 1/3 tbsp Garam masala
  • 1 tsp Paprika
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Basmati rice or naan

• Dairy

  • 1 tbsp Butter
  • 2 cups Heavy whipping cream
  • 1 cup Plain 2% fat greek yogurt

Found on savorytooth.com

Description

Directions

• Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
• Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
• Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
• Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.