Tikka Masala


2 Cups Yogurt
2 Tbs Tikka Masala Spice Blend
2 tsp Turmeric
1 TBS fresh lemon juice
2 lbs boneless, skinless chicken breast
4 TBS unsalted butter
1/2 lb Tomatoes, coarsely chopped
1 Cup tomato puree
1 Tbs tomato paste
1 Tbs Ginger Paste
1 Tbs Garlic Paste
Coarse Sea Salt (to taste)
1 Tbs Honey
1/2 Cup heavy whipping cream
Optional: Pinch of Saffron Chopped Chives to garnish


Combine yogurt, Tikka Masala Spice Blend, turmeric and lemon juice in a small bowl and mix well. Place chicken in a large zipper lock baggie and pour the marinade inside, turning chicken to coat. Place in refrigerator overnight. (or at least four hours)

Preheat oven to 350 degrees. Melt the butter in a large skillet over medium high heat. Add the chicken (may need to do this in batches) and cook until lightly brown on both sides. Transfer chicken to a large baking dish. Add the tomatoes, tomato puree, tomato paste, ginger paste, garlic paste and salt to the skillet. Cook, stirring, until thoroughly blended. This should take about 2 minutes.

Pour the sauce over the chicken and transfer to the oven. Bake for 20 - 25 minutes or until the chicken is thoroughly cooked. Transfer chicken to a serving platter. Stir the honey into the sauce inside the baking dish. Transfer the sauce to a saucepan and add the whipping cream. Gently heat over low-heat. Spoon the sauce over the chicken and garnish with the chives.