boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
Tikka Masala Cooking Sauce
In a large saucepan, heat olive oil. Add onion, ginger and garlic and cook on medium–high heat, stirring, for 3 min. Sprinkle chicken pieces with salt and add to pan. Stir-fry on high for 5 min. Stir in tomato paste, crushed tomatoes and tikka masala sauce and cook for a few min. Add yogourt and 1/2 cup (125 mL) water and simmer on low until chicken is done, 8 to 10 min. Serve hot over rice.
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