Very Easy Chicken Tikka Masala

Chicken Tikka Masala

The Chicken Tikka Masala I've had in Indian restaurants look wonderful but seems unattainable in one's own kitchen. The inspiration for this dish came from the Internet and it was so easy to make. The chicken can marinate in the freezer in a Ziploc bag until it's ready to be cooked. I used Campbell's tomato soup because it's well-seasoned and less tangy than pureed tomatoes and the coconut milk gave it a creaminess that was delectable!


Ingredients:
2 lbs. boneless, skinless chicken thighs, cut in bite-size pieces
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. black pepper
1 tsp. Kashmiri mirch or chili powder
1 Tbsp. ginger paste
1 (8 oz.) cup Greek or hung yogurt

Tomato Cream Sauce:
1 Tbsp. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. Kashmiri mirch or chili powder
1 tsp. Shan Tandoori Chicken Masala 
1 tsp. salt or to taste 
1 (10 oz.) can Campbell's tomato soup or pureed tomatoes
4 oz. coconut milk or cream 
1 Tbsp. cilantro, chopped 

Directions:

1. Marinate chicken in next 7 ingredients for at least 4 hours or overnight. 
2. Place chicken on a foil-lined cookie sheet that has been smeared with oil and bake at 350°F for 15 minutes or until no longer pink.
3. Melt butter in a skillet over medium-high heat & saute garlic & jalapenos.
4. Stir in cumin, Kashmiri mirch and salt & stir-fry until oil resurfaces.
5. Add tomato soup and coconut milk & stir well.
6. Simmer over low heat for about 15 minutes until sauce thickens.
7. Stir in baked chicken pieces and simmer for 5 minutes.
8. Remove from heat, garnish with cilantro and serve with chapatis or naan.