ingredients

chicken

• 1 1/2 lb chicken breasts
• 1/2 cup greek yogurt
• 1 tbsp minced garlic
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt

sauce

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 tbsp minced garlic
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp sale
• 1/4 tsp cayenne pepper
• 14oz tomato sauce
• 3/4 cup water
• 1 cup evaporated milk/heavy cream/or try yogurt
• 2 tbsp cilantro

instructions

For the chicken:
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Combine yogurt and spices to a large bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour up to 24 hours.
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Preheat the oven to 500 degrees. Line a baking pan with foil and place a cooling rack on top. Place the chicken pieces on the rack, spacing them out well.
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Bake in the oven for 15 minutes. Turn the chicken over and bake about 10-15 minutes more.
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For the sauce:
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While chicken is cooking, prepare the sauce. Add olive oil to a large pan over medium heat. Saute onion until translucent.
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Add in garlic and spices. Cook about 30 seconds, until fragrant.
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Pour in the tomato puree and water and bring to a simmer for 3 minutes. Add in the heavy cream and stir until evenly combined, then add in cooked chicken. Serve with brown rice!

Verrrrry lightly adapted from https://iwashyoudry.com/creamy-chicken-tikka-masala-recipe/ and https://cafedelites.com/chicken-tikka-masala/