Shopping List & Prep

1. Pre-heat oven to 400°
2. Start rice
3. In large bowl, mix together 1/4 cup yogurt and 1 TBSP Masi Masa Indian Tikka Masala Spice Blend. Add chicken and coat with yogurt blend. Set aside.
4. In large sauté pan or Dutch oven, melt ghee or butter over medium-low heat. Add onion and garlic. Cook over low heat until softened, about 5 minutes.
5. Add rest of Masi Masa Indian Tikka Masala Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
6. Add tomatoes and ginger. Cook over low heat, stirring often until tomatoes are broken down, 15-20 minutes.
7. While sauce is cooking, place chicken breasts on a rack over a sheet pan and roast until cooked through, 20-25 minutes. Remove from oven and let cool at room temperature. Roughly chop into 1-2" chunks.
8. Remove sauce from heat. Stir in rest of yogurt & heavy cream*
9. Stir in cooked chicken
10. Serve over basmati rice topped with chopped cilantro

*To avoid splitting, mix a little sauce into the yogurt in a bowl before mixing into the pan of sauce. For a smooth sauce, blend with immersion blender (or in standing blender) before adding chicken.