Tikka masala

I started with a recipe from Epicurious but as usual didn't have the ingredients. So I made something that could have easily turned out to be cream of tomato soup.

It plated beautifully.

Step one:

Prep chicken. 

I used a 2 1/2 pound family pack of chicken breasts, beat with the bottom of a Le Creuset saucepan.

I poked holes in them with a fork and marinated them in a sauce of approximately:

- 1/2 cup plain low fat yogurt

-  1 tablespoon oil

- garlic powder, about 1 tablespoon

- juice of one lemon

In a saucepan I sautéed:

- one tablespoon dehydrated garlic

- one tablespoon butter

- two tablespoons paprika 

- two teaspoons cumin

- one teaspoon cardamom

- one-half teaspoon nutmeg

- one pinch hot Indian paprika

- one tablespoon diced candied ginger

- black pepper 

I added:

- about one cup water

- about one cup half and half

- about one-half cup tomato sauce

I let that boil and reduced to a simmer while I cooked and diced the chicken.

Then I added three colors of peppers, cauliflower and peas to the sauce.

When that warmed I added it to the skillet:

It was very mild. I could have doubled the spices I think. But delightful on this cold day.