Chicken Tikka Masala by Rebecca Plotts
1T Lemon Juice
3teas Garam Masala
3/4 C. Plain Yogurt or coconut milk
3 boneless, skinless chicken breast
chick peas (optional)
1 teas Chicken Masala
1 teas Garam Masala
1/2 teas Paprika
4 cloves garlic (pressed)
1 (14.5 oz) can Diced tomatoes, or 1 can salt free tomato paste with one cup water
Combine first three ingredients for the marinade in a glass or plastic bowl. Cut up chicken and mix together with first three ingredients. Refrigerate overnight if possible or at least 6 hours.
Dice and saute onion until tender. Add diced tomatoes and continue cooking. combine in the blender with remaining ingredients. Puree until smooth. If using tomato paste, saute onions then put them in the blender with the remaining ingredients.