Ingredients

For the Marinade:

• 2 lbs. Chicken Breast, skinless and boneless, cut into 1 inch cubes
• 1/2 cup Whole Milk Greek yogurt
• 1 tbsp Garam Masala Spice Blend
• 1/2 tbsp Kashmiri Red Chili (substitute for 1 tbsp if you prefer it spicy)
• Sacred Valley Pink Peruvian Salt

For the Tikka Masala:

• 1ea Yellow Onion, diced 4ea Garlic Cloves, minced 2 tbsp Garam Masala
• 1 tbsp Atibele Ginger Powder
• 1 tbsp Naati Tomato Powder
• 1 ea (12oz) Canned Diced Tomatoes
• 4 cups Chicken broth
• 1/2 cup Heavy cream

For Garnish:

• Cilantro Leaves

Directions

1. In a large bowl combine the chicken, greek yogurt and 1 tbsp Garam masala.
2. Mix well to coat the chicken, cover the bowl and refrigerate for at least 30 minutes (or up to overnight).
3. Place the chicken on a baking sheet and broil until the edges are charred.
4. Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic and cook for another 2 to 3 minutes.
6. Add 2 tbsp Garam Masala, 1 tbsp Ginger powder, and 1 tbsp Tomato powder and cook for 3 minutes.
7. Add the diced tomatoes and cook until most of the liquid has dried up.
8. Add chicken broth and cook until the sauce has thickened slightly, about 15 minutes.
9. Add the heavy cream and chicken meat and simmer for 5 minutes or until chicken is heated through.

Assemble