Chicken Tikka Masala

I didn’t realize I miss half of the recipe until now!!!

I bought a can of Peter Watson’s Chicken Tika Masala spice rub in OZ a while back. Yes, still working off the pantry stash. I marinated the skinless chicken tights over night with the rub (after adding my version of cilantro, green onions, cream, because that is what I had in the fridge!). Chicken breast would have been too dry by the time it is done.

I browned the chicken first, and then let it cooked through in the oven. All the Indian spices are very very strong; we still can smell it in the house two days after. The color of the food looks wonderful after browning.

Now I realize that is only part of the entire dish. After Google a bit while writing up this blog, I am supposed to make a creamy tomato based sauce to go with the chicken. Oops, it is still delicious without it. I need to add a bit of salt next time I use the same seasoning rub.

Regardless, it still tasted very yummy without the sauce. Guess I didn’t mess up too badly.