Chicken Tikka Masala

Ingredients

Marinade

2 large chicken breasts, cut into bite size pieces

1 cup yogurt

1 tbsp lemon juice

2 tsp cumin

1 tsp cinnamon

2 tsp cayenne pepper

2 tsp black pepper

1 tbsp ginger

4 tbsp salt

Sauce

1 tbsp butter

1 onion, diced

½ green pepper, diced

½ cup green peas

1 zucchini, diced

½ cup spinach

1 clove garlic, minced

2 tsp paprika

2 tsp cumin

2 tsp salt

8 oz tomato sauce

¼ cup heavy cream

Directions

Mix all the marinade ingredients together and add the cut up chicken to them. Refrigerate this mix for at least an hour, up to a day.

Make a small foil pouch and pour the marinade and chicken into it.

Bake at 375 for about 25-30 minutes or until the pieces are completely cooked.

While the chicken cooks, heat a large skillet on the stove and melt the butter in it.

Add the vegetables and garlic to the butter and let saute for 3-5 minutes.

Add to that the spices and tomato sauce and simmer until the chicken is finished cooking.

Once the chicken is done, add it to the sauce mixture and cook for 10-15 minutes, stirring in the cream. Cook until sauce thickens slightly.