“I ordered some spices from your on-line store. The box was bursting with wonderful smells as I repackaged my new spices into bottles. The prices were far better than what I am used to paying at the grocery store. I will certainly be a return customer! Thank you so much, I am glad I found you.”
Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, the vegetables stay crisp and it cuts down the final prep time. Rather than converting tomato and honey powders into a sauce, you can substitute 1 1/2 tsp. honey and 8 oz. prepared tomato sauce. We also have a recipe for a vegan version of this dish.
Mix Tikka Masala, 4 Tbsp. oil and 4 Tbsp. water into a smooth paste, and set aside. Mix tomato powder and honey powder with 1 cup (8 oz.) water to make a smooth sauce, and set aside. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add chicken and cook until lightly browned. Meanwhile, cook vegetables in microwave for 2 to 2 ½ min. Add vegetables to chicken and stir in tikka paste. Cook for 2 to 3 min., stirring occasionally. Stir in lemon juice, sea salt and tomato sauce mixture, and cook for 3 to 4 more min. Meanwhile, mix together yogurt and half and half in a small bowl. Reduce heat to a simmer and thoroughly stir in yogurt mixture. Cover and simmer for 5 to 8 min., stirring occasionally.
Over rice with chopped cilantro and pita, tortilla or naan bread.