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*Notes:
Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. We also have a vegan version of this recipe.
Directions:
Convert tikka powder into paste by following the instructions on the label and set aside. If using, thoroughly mix tomato powder, honey powder and water into a smooth sauce and set aside. In a large skillet, heat olive oil over medium/high heat. Meanwhile, cook veggies in microwave for 2-2 1/2 minutes. Lightly brown chicken; lower heat to medium, add veggies and stir in tikka paste. Cook for 2-3 minutes stirring occasionally. Next, stir in lemon juice, sea salt and tomato mixture and cook for 3-4 more minutes. Mix together yogurt and half & half in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5-8 minutes stirring occasionally.
Serving Suggestions:
Over rice with chopped cilantro and pita, tortilla or naan bread. Start cooking rice simultaneously and it should be ready to serve when the tikka masala is complete.
Yields: 4 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder
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