Chicken Tikka Masala

Ingredients

• 4 chicken breasts , boneless skinless
• 1 tablespoon butter
• 2 tablespoons cumin
• 2 tablespoons paprika
• 1 1/2 tablespoons ground coriander
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1 cup greek yogurt
• 1 lemon , juiced (just under ¼ cup)
• 6 cloves minced garlic
• 2 tablespoons minced ginger
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 tablespoons canola oil

Directions

1. Cut the chicken into 2 inch chunks.
2. Mix the cumin, paprika, coriander, turmeric, cayenne pepper and salt into a small bowl.
3. Toss the chicken with half the spices, the greek yogurt and the lemon juice and let it sit while you make the sauce.
4. In a large saucepan on medium high heat, add the butter and the rest of the spices, stirring well for 30 seconds until you can smell them well.
5. Add in the garlic and ginger and stir an additional 30 seconds.
6. Add in the crushed tomatoes and heavy cream, stir and let simmer on a low-medium heat for 7-10 minutes.
7. Heat the canola oil in a large skillet on medium high heat.
8. Remove most of the marinade from the pieces of the chicken before cooking.
9. Cook the chicken in batches until just cooked through.
10. Add the sauce to the chicken and mix well before serving.