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Chicken Tikka Masala

Ingredients

4 chicken breast

7 oz. Greek yogurt

1 tbsp. garam masala spice blend

2 tbsp. butter

1 med. onion

5 clove garlic

1 tbsp. ground cumin

1 tsp. fresh ginger

1/2 tsp. cayenne pepper

1/2 tsp. turmeric

14 oz. diced tomatoes, canned

1 c. canned coconut milk

2 tsp. paprika

1 tsp. cinnamon

1 tbsp. coconut oil

sea salt to taste

Directions

Cut chicken into bite-sized pieces. Throw into a gallon-size Ziploc bag with Greek yogurt and garam masala, leave in refrigerator for at least 2 hours.

Heat butter in a large skillet on medium heat and add diced onion. Stir for about 5 minutes, add minced garlic, stir for another minute or so (until fragrant). Add cumin, fresh minced ginger, cayenne, and turmeric and stir for another 2-3 minutes.

Stir tomatoes into the onion and spice mixture, bring to boil, then reduce heat to low. Simmer, stirring often, for 10 minutes. Add coconut milk, paprika, and cinnamon. Simmer, stirring often, for another 10-15 minutes.

Heat coconut oil in separate skillet on medium heat. Add chicken to hot oil (throw out remaining marinade). Sear chicken until lightly browned, about 3-5 minutes. Transfer chicken to the sauce and simmer about 30 minutes. Add salt to taste.