CHICKEN TIKKA MASALA MY WAY ENJOY DAN:

                     CHICKEN TIKKA MASALA MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds boneless, skinless, chicken breasts

1/2-cup plain Greek-style yogurt

2 tablespoons sesame oil

2 teaspoons lime juice

2 garlic cloves, minced

SAUCE:

1 tablespoon EACH ground coriander, and Massamun curry paste

1/2-teaspoon EACH ground nutmeg, cayenne pepper, chat masala

1-1/2-teaspoon smoked paprika

1 thumb-size fresh ginger, grated

3 tablespoons butter

1 tablespoon olive oil

1 onion, finely chopped

1-1/2 cups tomato puree

3/4-cups water

1/2-cup Mae Ploy coconut milk

Sea salt and freshly ground black pepper to taste

Serve with naan or balsamic rice

DIRECTIONS:

1.   Place chicken between 2 sheets of plastic wrap and beat with an iron skillet until 1/2 –inch thick.

2.   In a bowl, whisk together yogurt, sesame oil, lime juice and garlic.

3.   Rub all over the chicken, set aside while you make the sauce.

4.   In another bowl, whisk together the coriander; curry paste, nutmeg, cayenne, marsala, paprika and ginger.

5.   In a skillet add butter, and oil over medium-high heat when sizzling.

6.   Add onion and sauté for 4 minutes.

7.   Reduce heat to medium and stir in spices and ginger.

8.   Add tomato puree, water, coconut milk and a pinch of salt.

9.   Bring to a boil reduce heat to simmer, and simmer 10 minutes.

10.                Serve with naan and/or balsamic rice.

ENJOY DAN:                                                                 BON-APPETITE!!