TIKKA MASALA WITH CHICKEN WOW!! ENJOY DAN:

                      CHICKEN TIKKA MASALA by CHEF DAN:

Serves a party of 6-8

INGREDIENTS:

5 pounds chicken breast

3 tablespoon ground cumin

3 tablespoons smoky paprika

2 tablespoons ground coriander seeds

2 teaspoon ground turmeric

1 teaspoon cayenne pepper

2 teaspoon garam masala

12 garlic cloves, minced and divided

1 thumb-size fresh ginger, mince, about 3 tablespoons, divided

2 cup low fat yogurt

3/4-cup fresh lemon juice

1/4-cup butter

1 onion, thinly sliced

1 (28 Oz) can whole peeled tomatoes, mashed

1 handful fresh cilantro leaves and stems, roughly chopped

1 cup cream

Kosher salt

DIRECTIONS:

1.   Score chicken breasts deeply at 1-inch intervals with a sharp knife.

2.   Place in baking dish.

3.   Combine cumin, paprika, coriander, turmeric, cayenne, garam masala in a bowl and whisk to combine.

4.   Set aside 3 tablespoons of the spice mixture.

5.   Combining remaining 6 tablespoons spice mixture 8 garlic cloves, 2 tablespoons ginger, yogurt, 1/2-cup lemon juice and some salt, whisk to combine.

6.   Pour marinate all over the chicken breast, cover and refrigerate overnight, turn occasionally.

7.   In a Dutch oven heat butter over medium-high heat and when hot.

8.   Add chicken with marinate and cook over medium heat for 20 minutes.

9.   Add onions, remaining garlic, and ginger, cook for 5-7 minutes.

10.                Add reserved spice mixture and sauté for 30 seconds.

11.                Add tomatoes and half the cilantro, and simmer for 15 minutes.

12.                Stir in cream and remaining lemon juice.

13.                Cook until chicken internal temperature is 170 degrees.

14.                Garnish with remaining cilantro and serve with rice.

       ENJOY DAN:                            SAVOUR!!