Recipe serves: 6

Tikka masala

2 lbs boneless chicken breast
2 each large onion, chopped
2 Tbsp canola oil
tsp cumin powder
1 tsp salt
½ tsp tumeric
¾ tsp hot chili powder
1 tsp garam masala powder
1 cup hot water
1 each tomato paste can (6 oz)
1 each tomatoes, peeled and diced in juice can (14.5 oz)
4 Tbsp yogurt
2 Tbsp lemon juice
1 tsp ginger, minced
2 each large garlic clove, minced
½ cup fresh parsley, chopped

Preparation steps:
  1. Saute the onions until golden brown, transfer to a large pot.
  2. Cut the chicken to small bite size pieces, add to the large pot.
  3. Mix the cumin powder, salt, tumeric, hot chilli powder and garam masala powder with the hot water, add to the large pot.
  4. Add all other ingredients to the large pot: tomato paste, diced tomatoes, yogurt, lemon juice, ginger and garlic.
  5. Bring to simmer and simmer for 30 minutes.
Serving: Garnish with fresh parsley.
Personal notes
This wonderful Indian curry is based on the recipe Shelina Pabani shared with me. Although it is loaded with aromatic spices, it is not too spicy.
Picture of recipe

Take note!
  • Measurement:
    Boneless chicken breast,
    2 Lbs = 4 large pieces
  • Yogurt:
    Use fat free Fage (Greek yogurt)

Related recipe:
  1. Simple basmati rice