Recipe: Inspired Tikka Masala

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What You Will Need:

Roma Tomatoes
Chicken Breast
Baby Bela Mushrooms
Onion
Tikka Masala Curry
Rice
Garlic
Corn Starch
Pepper
Sugar
Paprika
Salt
Cumin
Tumeric
Cilantro

Before you start anything you will want to wash and cook your rice while you are making the tikka masala, they should finish around the same time.

1. Wash and cut your tomatoes by removing all seeds so that it doesn’t make the curry too watery.

2. Wash and cut your mushrooms.

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3. Wash your chicken and cut them so they are mini strips of chicken.

4. Add corn starch, paprika, pepper, salt, cumin, sugar, and tumeric to the chicken.

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5. Let your chicken sit in the spices for a little while you dice your garlic into small pieces. I used a lot but you can adjust to your tastes.

6. Get a pan started with oil and when it has heated, place your garlic into the pan.

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7. When you garlic begins to turn golden you can place your chicken into the pan.

[I should have put the chicken in with the tikka masala to let it sit. My chicken turned out a bit dry so if you can wait a while, go ahead and cook the sauce and chicken together after it has marinated.]

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8. Put your tomatoes in and add a little more sugar to coat the tomatoes.

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9. Toss your sauce and onions into the mixture.

[Optional: At this point I felt the tikka masala was too watery so my mom suggested adding flour to thicken the tikka masala and mixing it really well. You can also do corn starch but mix it with water before putting it in the tikka masala, otherwise it will be clumps of corn starch.]

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10. Add your mushrooms into the mix and let this whole thing simmer for a couple of minute before turning the heat off.

11. Wash and cut cilantro as a garnish, or if you are like me, douse this in cilantro because it is so good!

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Enjoy!

-The Mermaid Network

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