Chicken Tikka Masala

2 cups plain Greek Yogurt
1/3 cup plus 3 T Ginger-Garlic Paste (recipe to follow)
1/2 t black pepper (freshly ground)
1/2 cup plus 5 T Olive Oil
1 Serrano Pepper (seeds removes for less spice)
2 t tomato paste
1 t Garam masala
2 t paprika
8 roma tomatoes or 3 cans of diced tomateos if not in season
1 cup water if using roma tomatoes
fresh or dried cilantro for garnish
salt to taste
2 pounds skinless boneless chicken breasts

Makes 6 2 cup servings
Cut chicken breasts into 1 to 2 inch pieces put in gallon size zip top bag to marinade.
Mix together 1 cup Greek yogurt with 3 T ginger-garlic paste (recipe follows) add 1/2 t. ground black pepper. Pore over cubed chicken breasts. Let marinade at least 30 min or up to overnight
For sauce: put 5 T olive oil in large skillet. Add 1/3 cup ginger-garlic paste and chopped serrano pepper. Saute until lightly browned. Add 2 t. tomato paste and cook until paste has darkened about 3 min. Add the Garam masala and paprika and saute for another minute. Add the either the chopped roma tomatoes or three 14.5 oz cans of diced tomatoes. Bring to a boil then turn down to a simmer adding water as needed. Cook 20 min until thickened. Remove sauce to a blender and process until smooth. Return to skillet and bring to a boil.
While sauce is cooking put cubed Chicken in another skillet or stove top grill that has been sprayed with pam. Cook 2 minutes on each side. Do not worry if they are not done cooking they will finish in the sauce. After chicken is cooked, put into sauce mixture and cook for 10 minutes. Temper the other cup of Greek Yogurt by adding it to a small amount of sauce in a bowl. The add it to skillet with sauce and chicken stir through. May have either 1/2 cup of brown rice on side or sop up sauce with one piece of bread
Recipe for Ginger-Garlic Sauce:
Chop 1/2 cup garlic into small slices
Chop 1/2 cup peeled Ginger root into small slices
Add 1/4 cup olive oil in small food processor
blend until semi-smooth paste is formed.
Recipe for my style of garam masala:
2T cumin either ground or whole
2T coriander either ground or whole
2T cardamon either ground or whole
2T black peppercorns or ground black pepper
1 6in stick cinnamon or 2T ground
1t cloves either ground or whole
1t nutmeg
Toast all the spices except nutmet in small skillet until brown watch not to burn about 10 min.
Put into blender and grind after toasting.
keep in a small air tight jar.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSDEBI101.