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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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20 mL (4 tsp.) olive oil
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125 mL (½ cup) finely chopped onion
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15 mL (1 tbsp.) each of finely chopped ginger and garlic
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900 g (2 lb.) boneless, skinless chicken breasts, cut into 2.5 cm (1-in.) pieces
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1 mL (¼ tsp.) salt
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15 mL (1 tbsp.) tomato paste
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80 mL (⅓ cup) crushed tomatoes
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250 mL (1 cup) Tikka Masala cooking sauce
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125 mL (½ cup) plain yogurt
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125 mL (½ cup) water
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Directions
- In a large saucepan, heat olive oil.
- Add the onion, ginger, and garlic, and cook over medium-high heat, stirring, for 3 minutes.
- Place pieces of chicken in saucepan and sprinkle with salt.
- Sauté for 5 minutes over high heat.
- Add in tomato paste, crushed tomatoes, Tikka Masala sauce, and cook about 4 or 5 more minutes.
- Add the yogurt and water, and simmer on low until chicken is cooked, about 8 to 10 minutes.
- Serve hot over rice.
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