Chicken Tikka Masala

2 lb. boneless, skinless chicken breast, cut into pieces
½ c. plain yogurt
1 t. chili powder
1 t. cumin
1 t. coriander powder
1 t. grated fresh ginger
1 t. garam masala
2 cloves garlic, crushed
½ c. oil
1 large onion, diced very small.
½ pkg. tikka masala spice mix (optional)
8 oz. can tomato sauce
1 c. heavy cream

Put chicken in a large saucepan. Mix chili powder, cumin, coriander powder, ginger,
garlic, and garam masala with yogurt to form a thick marinade and pour over chicken.
Stir to coat all chicken pieces and leave to marinate for ½ hour. Set to medium-high heat
and cook until chicken is cooked through, stirring occasionally. Remove chicken with
marinade to another dish. In saucepan, heat oil and fry the chicken (without marinade –
however, reserve the marinade for later) in 3-4 batches until chicken is crispy. Remove
chicken to paper towels to drain. Alternately, chicken can be grilled on skewers. Using
the same oil, fry the onion until well cooked, add some tikka masala spice mixture, if
desired, the extra marinade from the chicken, tomato sauce, and cream. Add chicken
back to saucepan and cook, covered, for 10 minutes.