Ingredients
For the chicken
3-4 boneless skinless chicken  breasts, cut into pieces
4 tablespoons olive oil
1 tablespoon garlic, minced
Juice of one lime
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons plain yogurt (Greek or regular, both are fine.)

For the tikka masala
6 tablespoons olive oil
2 onions, chopped
6 cloves garlic, chopped
1 inch fresh ginger, peel and roughly chopped
28 ounce can diced tomatoes
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon ground red pepper   
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 cinnamon stick, approximately 2 inches long
4 tablespoons butter
Juice of one lime
1 cup heavy cream

Instructions
1. Mix all chicken ingredients in container or ziptop bag, ensuring even coating.  Refrigerate for 1 to 24 hours. 

2. Heat oven to 450*F and spread chicken over baking sheet.  Bake 8 minutes, stir and bake another 7 minutes or until chicken is cooked through. 

3. Heat 6 tablespoons olive oil in large saucepan over medium-high heat.  Add onion, garlic, and ginger.  Sauté until onions become golden brown, about 6 minutes.  Reduce heat to medium-low and add tomatoes, cumin, coriander, paprika, red pepper, salt, black pepper, and sugar.  Simmer, uncovered, 5 minutes, stirring frequently. 

4. Remove from heat.  Using an immersion blender, blend until smooth.  (Or, carefully blend in a regular blender.) 

5. Stir in cinnamon stick, butter, lime juice, and heavy cream.  Turn heat to high and bring to boil.  Reduce heat to medium-low.  Add chicken and simmer 5 to 10 minutes, stirring occasionally. 



Comments
This recipe is from Use Real Butter and, yes, it uses real butter.  It also uses a slew of other delicious ingredients which make for a very tasty curry.  This one is a cinch to throw together and the immersion blender makes sauce creation a snap.  It’s got a great spice level – not too hot, but full of flavor. I served it with Potato Samosa Cups and rice.  Leftovers were devoured.