Tikka Masala Chicken

• 2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
• 1/4 cup plain whole-milk Greek-style yogurt
• 2 tbsp peanut oil
• 2 tsp fresh lime or lemon juice
• 2 tbsp garlic, minced
• 2 tbsp Home Cook's Pantry Tikka Masala Spice
• 4 tbsp unsalted butter
• 1 cup white onion, finely chopped
• 1 can (14-16 oz) tomato purée
• 3/4 cup water
• 1/2 cup heavy cream or half-and-half

In a bowl, whisk together yogurt, half the peanut oil, lime juice, and garlic. Add the chicken; coat well. Set chicken aside to marinate.

In a wide pot on stove over medium heat, melt butter. Sauté onions for 3 minutes. Add the Tikka Masala Spice Blend.  Add tomato purée, water, heavy cream, bring to a boil. Reduce heat to simmer sauce, uncovered 10 minutes.

In a large skillet over medium-high heat, add remaining peanut oil and chicken parts in small batches; brown on all sides.  Transfer to sauce and simmer 15 minutes on medium-low heat.  Serve over rice.

Yields 4 servings.