Chicken Tikka Masala

8 oz. of Curry Starter by Usha's Kitchen in large sauce pan on medium heat

3 tbsp Tikka Masala Spice Blend and stir

water in 1/4 cup increments when sauce seems dry, looks like it is burning, sticking to sides or sputtering.

crushed tomatoes and any remainder water that has not been added yet

10 min, then turn the heat to low. If you like your sauce a smooth consistency or are serving this to your kids, use an Immersion Blender or transfer sauce to a blender and pulse blend until smooth.

To "temper" the 1/2 cup half and half, add 1/2 cup hot Tikka sauce to the half and half and mix it well.

Add the tempered half and half to the sauce in the sauce pan and keep it warm on extra low temp while you cook your chicken.

ADD THE OPTIONAL INGREDIENTS NOW AND SIMMER ON LOW FOR AN ADDITIONAL TEN MINUTES. This step is not necessary but adds flavor and calories!

Wash chicken in cold water and pat dry. Cut chicken into 1 inch cubes and put chicken cubes in a mixing bowl.

Add salt, Tikka Spice Blend, lemon juice, yogurt, and olive oil. Mix well and set in the refrigerator for 4-24 hours . Remove chicken from refrigerator and allow chicken to come to room temperature before you cook it.

Heat 1/2 tbsp olive oil and 1/2 tbsp butter in a large nonstick skillet on medium high heat.

Drop 1/4 of the chicken on the pan and space them out so they are not crowded. Cook about 3-4 minutes and flip them over when they are golden brown and slightly stuck to the pan. Cook 2-3 more minutes or until the internal temp reaches close to 165 degrees Fahrenheit. Set aside. Repeat this until all the chicken is cooked dividing the oil and butter between the batches.

Add the cooked chicken to the sauce. Simmer chicken with the sauce for 5-10 minutes.

Salt to tast Fresh Chopped Cilantro Red Onion Rounds on top

Serve over rice or with a variety of Indian Breads like Naan or Paratha