Bombay House Chicken Tikka Masala

Bombay House Chicken Tikka Masala

1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

White Velvet Cake

This cake is really yummy and more dense so it's the perfect cake for stacking wedding/birthday cakes.  It's delicious and easy to make.

1 White Cake Mix (Betty Crocker is usually best)
1 Cup Sugar
1 Cup + 2 Tbsp Cake Flour (If you don't have cake flour, sift all purpose flower 2 times and then measure out the amount.  Works great.)
1/8 tsp Salt
1 1/3 Cups Water
3 Eggs
1/2 Cup melted butter (salted butter)
1 Cup Sour Cream
1 tsp Vanilla

In large bowl mix water, vanilla, eggs, melted butter and sour cream.  Mix well with paddle attachment.

Add cake mix, sugar, cake flour and salt.
Mix on medium speed for 2 minutes.

Pour into greased and floured pan and bake at 325.  Time depends on the size of pans you are using.  This recipe makes enough for 2 8 or 9 inch rounds or a 13x9.  Judge your time off of the cake mix box, but set it a little under.  Watch it.  Once the top is completely done and toothpick comes out clean, take it out.  The key to a good cake is to never over bake it.  Let cake cool for 10 to 20 minutes and then dump out onto cooling rack.