Chicken Tikka Masala

  

  

 delicious  

  

Memo: Dannon plain yogurt seems to work the best. avoid low-fat yogurt as it will not give the correct consistency to the curry. Also be careful if using another brand as some "plain" yogurts still contain some flavorings like vanilla and can give it an odd flavor.

• 28 ounces pureed tomatoes or tomato sauce (NOT spaghetti sauce)
• 7 teaspoons curry powder
• 2 teaspoons ground coriander
• 3 teaspoons cumin powder
• 2 teaspoons cayenne pepper
• (adjust to taste if is medium to hot)
• 1 teaspoon ground ginger
• 2 teaspoons sugar
• 1 teaspoon gram masala
• (can be found at most Indian delis or online from Amazon.com)
• 4 pounds chicken breast, cut in 1-inch cubes
• 32 ounces plain yogurt
• Cooked Brown Rice

1. Cook chicken in large, deep frying pan until cooked through, but not browned.
2. Drain chicken and return to pan.
3. Add crushed tomatoes and spices to chicken and simmer for 5 minutes.
4. Blend in yogurt and mix until smooth.

Best served over rice. Make a mound (4 or 5 heaping tablespoons) of rice in the center of a plate then shape the center into a bowl.

Fill with the chicken curry and garnish with green peas around the outside of the rice bowl.

Serves 6 to 8.