Chicken Tikka - serves 2

By RESW

Ingredients

• Allow a few hours to marinate; best if you can prep the night before. There will be more than enough marinade, and you could probably add another chicken breast or sop up all that extra sauce with some fresh baked naan.
• 2 chicken breasts, cut into chunks
• 3/4 cups Greek style nonfat yogurt
• 2 tablespoons clarified butter (ghee)
• juice from 1/2 lemon
• 1 tablespoon tomato paste
• 1 tablespoon water
• 2 teaspoons of Chef Johnny’s Korma Powder (recipe in cookbook) or Garam Masala
• 1 teaspoon Kosher salt
• 1/2 teaspoon red pepper flakes
• 2 teaspoons paprika
• 1 large garlic clove, minced
• 1 1/2 teaspoons grated ginger
• 1/4 teaspoons ground turmeric
• 1 tablespoon chopped mint leaves

Preparation

Step 1

In a large bowl, combine yogurt through mint leaves, mixing thoroughly. Add in cut up chicken breasts, stir to coat well. Marinate in refrigerator for a minimum of 3 hours or overnight.

Preheat oven to 425 degrees. Place chicken with yogurt sauce in a 8″x8″ square pan and cover with foil. Bake in oven for 20 minutes, uncover and bake for an additional 5 minutes or until top starts to brown. Serve with rice or naan.