Chicken Tikka Masala
2 tablespoons vegetable oil
1 ½ lb boneless, skinless chicken, cut into 1-inch cubes (light and dark meat suggested)
1 jar Maya Kaimal Tikka Masala
¼ cup cilantro leaves
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
Add the Tikka Masala sauce. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thin, remove the lid while simmering.
Garnish with cilantro and serve with basmati rice, Indian naan or other flatbread.