Chicken Tikka Masala Recipe
Updated: May 92024By Swasthi
This Chicken Tikka Masala is spicycreamyflavorful and crazy delicious! You won’t want to stop with one serving! My perfected & time-tested recipe helps you make it better than the restaurants. I also share plenty of options to grill the chicken – in Ovenair fryeron a griddle or skillet. Cooking this flavor-packed curry is easier than you think. Serve it over fluffy Basmati RiceCumin Rice or with Butter NaanRotiChapatiParatha or any flatbread of choice.
What is Chicken Tikka Masala?
Chicken Tikka Masala is a classic curried dish with soft tender chunks of char-grilled chickensimmered briefly in a delicious & super aromatic sauce/gravy. The dish comprises of 2 components – first is tikka and the other is the masalawhich is the gravy or sauce in which the tikkas are simmered.
The word “Tikka” literally means “a piece or chunk” and here the tikkas are grilled chunks of chicken that are first marinated in spiced & herbed yogurt and then char-grilled to perfection. These smoky and aromatic tender chunks are simmered in a creamydelicious and flavorsome onion tomato masalaknown as Tikka Masala. The finished dish has a super addictive smoky flavortastes creamy and supremely delicious!!!
This world popular dish has its origin from Northern Indiawhere tikka kebabs were cooked in a tandoor consisting of live charcoal or wood fire. These are served as an appetizer with coriander/ Cilantro Chutney and Mint Chutney. However tikka masala sauce/gravy is said to be a fusion Indian-British currypopularized by the Indian Chefsworking in Britain.
As you researchyou will find many stories on the origin of this dish and a few dozens of variations to cook this dish.
Chicken Tikka Masala Vs Butter Chicken
A lot of people think Chicken tikka masala and Butter Chicken and Chicken Jalfrezi are same but in fact they are not. While tikka masala is on the spicier sideis made with boneless chicken and has a chunky sauce due to the usage of chopped onions. It is also cooked in oil and sometimes a small amount of butter is used.
But authentic Indian Butter chicken has no onions and can be made with bone-in chicken and is essentially cooked in butter. The main characteristic of an authentic Butter chicken is its smooth silky sauce and is low on the spice levelswith sweet notes but not prominently sweet tasting.
My Recipe
My recipe is easy enough for beginners and gives you the best chicken tikka masala that actually tastes better than in any restaurant. You can easily tweak the spice levels by following my notes and tips below.
Here are the key differences between the Indian and the British Chicken Tikka Masala: My recipe works well for both the versions
The Indian version has whole spices like bay leafcinnamoncloves and cardamoms. 2 interesting ingredients you always find is the bell pepper & onions in the tikka skewers. However I have not added them here just to keep the recipe simple. You won’t find any of these in the British curry.
The Indian dish uses cashews to give that creamy and naturally sweet flavor. Very little quantity of cream is used at the end mostly to garnish and to adjust the flavors. The British version has a lot of cream and no cashews are used.
Indian masala makes use of fresh tomatoes (chopped or pureed) so your dish has more fresh flavours. The British chicken tikka masala is essentially made with passata/ bottled or canned tomato puree which imparts umami flavors. Some recipes even use canned tomato soup & tomato paste.
Indian Vs British Tikka Masala
To summariseIndian chicken tikka masala has fresh flavors due to the use of fresh tomatoes. It’s creamyrich and delicious and won’t make you feel bloated as there is a very small amount of cream used. Cashews impart a magical creamy texture and flavour without making you feel heavy.
The British tikka masala has more deep flavors due to the use of passata and you will love this if you love the delicious umami flavour. But this requires plenty of cream to balance the taste of passata else you will only taste tomatoes in the curry.
Over the years I have tested this recipe with fresh tomatoescanned tomatoes – fire roastedbottled tomato puree/passata from different brands. So I have updated the recipe for both the versions and note that all brands of tomato puree or canned tomatoes won’t work here.
Avoid using canned tomatoes with citric acid added to it. This results in a metallic taste in the dish. I use passata from Mutti brand. It is sweet (no added sweetener) and won’t make your dish overly sour/tangy.
More similar recipes
Chicken Vindaloo
Chicken Madras
Lamb Curry
Rogan Josh
Chicken Bhuna
Chicken Korma
Photo Guide
How to make Chicken Tikka Masala (Stepwise photos)
Chicken Marinade
1. Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipeyou will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:
- ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat)
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon salt
2. Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavorsuse mustard oil.
3. Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).
4. Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas. If you do not have ityou can make your own from my post here – Strained yogurt or Hung Curd. But note that you have to make this 12 hours in advance because this takes time.
5. Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.
Make The Tikka Sauce
6. Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hotadd 1½ cups onions (180 grams1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep goldenfor 10 to 12 mins. We don’t want the onions to be half cooked here.
7. Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic). If you don’t have ityou can make your own by following this Ginger garlic paste recipe. Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.
8. Turn the heat to lowadd
- 1 teaspoon Kashmiri red chilli powder (may use up to 1 tablespoon for extra heat or use tikhalal chili powder)
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
9. Stir well quickly. We don’t want to burn the spices.
10. Immediately add the tomatoes. If using fresh tomatoesyou will chop or puree 450 grams (1 pound) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata.
Tip: If you want a smooth gravyyou may use chopped tomatoes here and puree it later in the next steps.
11. Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency.
12. Bring 1 cup water to a rolling boil in another pot and pour it here.
13. Cover and simmer on a low heat until the sauce becomes fragrant and thickfor 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoescool down and blend it to a smooth puree and return the gravy to the pot.
Grill the Chicken Tikka
14. While the tikka masala cooksgrill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rackin a preheated oven at 240 C or 460 F for 9 to 10 mins.
15. Later turn them with the help of a tong and bake for another 9 to 10 mins. If they look dry in between you can baste the tikkas with the marinade. To char your chickenbroil for 2 mins or until slightly charred.
To Air fryplace the tikkas in your tray or basket. Air fry for 6 mins at 200 C or 400 F. Turn them to the other side and air fry for another 6 mins.
To Cook them on the skillet/ panPour 1 tablespoon oil to a heavy bottom skillet or cast iron pan. When the pan is hotyou will place the tikkas in the pan one by onespacing them apart. Cook for 3 to 4 mins on a medium high heat and turn them to the other side. Cook on the other side until your chicken is almost cooked and charred. I have a picture of this at the end of this step by step photo section.
Make Chicken Tikka Masala
16. Pour ½ to ¾ cup heavy cream or thickened cream. Or make your own cashew cream. For thismake a fine powder of 30 whole cashews in a grinderthen pour 1/3 cup water and grind to smooth puree. You will get ½ cup thick cream similar to thickened cream. Pour ¼ cup water to the blender and swirl gently and pour that to the tikka masala. If you do not have a powerful grinderread my tips below.
17. Add 1 to 2 teaspoons of sugar and give a good mix.
18. Let it simmer until thick and aromatic.
19. Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. (If it is too thickpour some hot water only as required.) Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more saltgaram masala or sugar if required to balance the flavors.
20. Mix and cook covereduntil the chicken is soft and tenderfor 2 to 3 mins.
30. Garnish with 2 to 3 tablespoons of heavy cream or thickened cream and 3 tablespoons of chopped coriander leaves.
Serving Suggestions
Serve chicken tikka masala with Tandoori RotiButter Naanparatharoti or over Jeera rice or plain Basmati Rice. This meal goes well with kachumber saladonion salad and Sweet and salt lassi or Mango Lassi. Vegetarian dishes like Aloo GobiCabbage stir fry and Bombay potatoes go well.
Expert Tips
Blend vs no blend: If using canned tomatoes I highly recommend blending the sauce as it really tones down the acidic flavor of the canned tomatoes. But if using fresh tomatoesyou may simply blend the tomatoes and use. This way your gravy turns out slightly chunky.
Yogurt: Use Greek yogurt or strained yogurt also known as Hung curd in Indian cuisine. Using runny yogurt makes your marinade runny and will drain all of the spicy marinade to the pan when you grill them. The chicken won’t have any flavors. So make sure your marinade is thick.
Yogurt is the key ingredient here. It tenderizesprevents the chicken from drying out while grilling at high temperatures and adds a unique flavor.
Red Chilli Powder: Use Kashmiri red chilli powder as it is low on heat levels. You will use Indian Chilli powder which is simply pure 100% ground dried red chilies. You can substitute this with paprika. Again you have many kinds hereuse smoked paprika. Adjust the quantity to suit your taste.
Chicken Thigh Vs Breasts: You can use chicken thighs or breasts. But note that breasts need long marinade timea minimum of 8 hours is recommended. Without this they are most likely to dry out and turn chewy. If you are in a rushuse chicken breasts and marinate for a minimum of 3 hours.
Cooking tikka on Skillet or Pan: If you want to cook the tikkas in a skillet or panensure your marinade is thick and not runny else your tikkas will ooze out plenty of moisture and all the masala will come over to the pan and not stay on the tikkas.
Here is a picture of the tikkas grilled in a pan. For the authentic Indian restaurant versionuse bell peppers and onions in your marinade. But grill the chicken and bell peppers separately not in the same batch.
How to make smooth cashew paste/puree
Often weak blenders and large blender jars fail to make a smooth cashew cream/puree/paste. Here are some alternate solutions:
- Soak the cashews in boiling hot water for 15 mins and then leave them overnight in refrigerator. Do this when you prepare for the marinade so the cashews get enough time to soften.
- You may blend the overnight soaked cashews with tomatoes right at the beginning (without any extra water).
- Alternately blend the soaked cashews with the cooked onion tomato masala. If you want to retain a chunky curryblend only a part of the cooked onion tomatoes with soaked cashews.
Related Recipes
Recipe Card
Chicken Tikka Masala Recipe
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For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ lbs. (700 grams) chicken boneless (Preferably thighsor breasts)
- ½ cup (120 ml) Greek yogurt (hung curd)
- ½ to 1 teaspoon Kashmiri red chili powder (use less for low heatuse 1½ teaspoons for extra heat)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- 1 tablespoon oil (mustard oil if you have)
For the tikka masala
- 3 tablespoons oil (or ghee)
- 1½ cups (180 grams) onions (fine chopped1x – 1 large or 2 medium)
- 1 green chilli (optional)
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
- 2 teaspoons garam masala (adjust to taste)
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar (adjust to taste)
- 1 lb. (450 grams) tomatoes (pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoesread notes)
- 1 cup hot water
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream/whipping cream (or 1x – ⅓ cup whole raw cashews30refer notes)
For Garnish
- 3 tablespoons heavy cream (or any cream)
- 3 tablespoons coriander leaves (fine chopped)
Instructions
Chicken Marinade
- Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
- Add red chilli powdergaram masalacumin powdercoriander powderturmericsaltlemon juiceoilginger garlic pasteyogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
- Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rushyou may cut down to 3 hours.
Make Tikka Sauce
- Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep goldenfor 10 to 12 mins.
- Add ginger garlic paste and green chilli. Saute until aromaticfor 40 to 60 seconds.
- Reduce the heat to low. Add red chilli powdercoriander powdergaram masala and cumin powder. Stir well quickly.
- Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoesit takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
- Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thickfor about 12 to 14 mins.
- Optional – Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.
How to Make Chicken Tikka Masala
- Grill in Oven : While the gravy simmersthread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chickenbroil for 2 to 3 mins or until slightly charred.
- Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by onespacing them apart. Cook on a medium high heat for 3 minsturn them to the other side with a tong and cook for another 3 minsuntil charred and not essentially fully cooked. Remove to a plate and Cook in batches.
- Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 minsat 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry outyou may baste with marinade and continue for another 2 minsuntil slightly charred.
- After 12 to 14 mins of simmering the tikka masala sauceadd sugar and the cream (or cashew creamcheck notes to make your own). Stir well and cook for a few minutes until thickcreamy and aromatic. (Check video for consistency)
- Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistencybefore adding chicken. If it's too thick add more hot water). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more saltgaram masala and sugar if needed.
- Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter NaanrotiparathaBasmati rice or Jeera rice.
Notes
- You can start with chopped tomatoes if you intend to puree the sauce/gravy.
- Avoid using Canned tomatoes with citric acid added to it.
- Avoid using sour yogurt. If it is even slightly souravoid using lemon juice.
- To make the cashew creampowder cashews finely in a grinder jar and pour ⅓ cup water to it. Grind to a smooth thick creamy paste. You will get half cup cashew cream. Later pour ¼ cup water and swirl the jar and pour that as well to the gravy. If you do not have a powerful grinderyou may soak the cashews overnight in ⅓ cup hot watergrind them with the same water to a smooth puree. I have tried and both work equally well.
- If cooking tikkas on the panthey don’t need to be fully cooked but must be almost there. If you try to fully cookthey may dry outturn hard and chewy.
- To make this authentic Indianadd 1 Indian bay leaf3 to 4 green cardamomscloves2 inch cinnamon piece (not stick) to the hot oil before sautéing the onions. Discard the bay leaf and cinnamon before blending.
- For the authentic traditional Indian flavorsalso add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
- Make this ahead by splitting the recipe. Marinate chicken the previous night. Also make the gravy till the tikka sauce the previous day. The next day grill the tikkas and heat the gravyadd the cream and simmer. Later add the tikkas.
- To mimic the smoky flavor of the Tandooryou may smoke your chicken tikka masala. For thatPlace a small piece of foil or a tall steel cup on the finished chicken tikka masala. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Later place it on the foil kept over the curry or in the steel cup. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and smoke for 4 to 5 mins. For stronger flavoradd another ¼ tsp ghee on the coal and repeat the smoking. If you overdo thisit will have very strong smoky flavorsso be cautious. You may check my Dal Makhani video to see how I actually do it.
- To make more servingsstart with 2 cups of water if using cashews(or 1 cup water if using only heavy cream). As you cookadd half cup more at a time only if required (for 2x & 3x). Taste test the gravy after cookingonions should be tender and soft but not crunchy or partially cooked. If they are undercookedpour more hot water and simmer until well cooked.
- For 2x and 3xdouble and triple the quantity of cashews and water for cashew cream. Cashews have a thickening property. It has to cook well with enough liquid else your tikka masala won’t be creamy.
Video
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanththe recipe developerfood photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Easy to make and tastes amazing. Me and my family love this curry
The best Tikka Masala recipe I’ve triedand I’ve tinkered around with many! The additional step of blending the base is so worth it. It makes the dish creamy and delicious for the sauce to be scooped up with naan.
Delicious! Easy to follow. Family and friends love it!
when you follow it gives an insight in how you can adapt and have confidence to create your own through working with your own instint.
Thank you.
Thanks a lot for this recipeit tasted great! Although it took much longer to get a thick sauce than indicated (2 cups of water seems a lotwhen using cashew)and my cashew never turned into a paste but rather finely chopped pieces. Followed the recipe completelyincl soaking the cashews but except adding a lid because the sauce was still so watery. Any tips to cut down cooking time and get a smoother cashew paste?
Hi,
Glad it tasted great. It took too long for the sauce to thicken because the cashews didn’t turn to a smooth paste. Cashew paste soaks up more liquid & cooks down to a thick curry (which did not happen because they were in pieces). I understand that could be due to a weak blender or the size of the blender jar is too large. Here are some ways to deal with that
1. Blend the soaked cashews together with tomatoes right at the beginningno water required here
2. Blend them with the cooked onion tomatoes and cold water. If you want to keep the texture of the sauce chunkyblend them with only half the amount of cooked onions and tomatoes.
3. Soaking cashews overnight in the refrigerator may also help.
I’ve updated the post and created a new section at the end – “how to make smooth cashew paste” for your next reference. Hope this helps
Fantastic
Thanks Josh
I made this at the weekend. It was my first curry made from scratch and wow! It was the best curry I’ve tasted. I cannot wait to make and try your other recipes. The instructions were so easy to follow. Thank you.
Happy to know that your first curry turned out great. Thank you so much for sharing back Andrew
I made this recipe tonight and jt was so good! Only thingit didn’t look like the picture at all. It turned out a lighter orange once I added the creamalmost like butter chicken. Is there a reason for that. Because the picture was red
Thanka Anna. It’s not necessary for tikka masala to look red it can be orange too and that depends on the kind of tomatoes and red chili powder. In the pictures I used Italian passata from mutti and homeground chili powder (which is refrigerated all-round the year to preserve its deep color). If you prefer the deep coloruse red onions (avoid yellow and white onions)& top-up with little paprika & use passata. You can get the same deep color if you use vine ripened roma tomatoes. Hope this helps
Hi there. If using cardamomshould I use green or black?
Hiyou can use both if you have. 3 to 4 green and 1 black (not mentioned in the notes). But black cardamom is too strongnot every ones likes the flavor. Avoid blending it if using.
I’ve had this dish in many countries and made it many times. THIS recipe is THE one. Stunning how good it was. This website is the find of all findsthe very best recipes — and easy to follow.
Thank you so much for the kind words Alexis. So happy to read that
This was an astoundingly good dish
Thank you Art. Glad you like it
I’ve made this multiple timessometimes substituting milk with tomato paste or other thickening agents for the cream when I wanted it to be more lightwith canned and fresh tomatoeswith and without certain spices when I didn’t have themand it always came out amazing. A million thanks for sharing this recipe.
So happy to know you like this chicken tikka masala recipe. Thank you so much Thomas for sharing back your thoughts.
HiI love this recipeIve cooked this for my family and they say is as good as thier local restrauntI have one questionwhen you make 2 to 3 times more quantity wh do you not double or triple the spicesThank you Karl.
Hi Karl,
Glad your family likes it. Yes you should double or triple when you make 2x or 3x recipe. The substitutes mentioned in the brackets () won’t double or triple automatically due to the plugin limitation. You should do that manually. Hope this clears
Just made this. I marinated the chicken for 48 hours. I premade the sauce the night before as you suggested. It made it easier to cook on a weeknight.
And wow! It turned out so good! My family loves Indian food but I’ve only ever cooked butter chicken because I find it easy to make. I thought it’s time to try another recipe & I saw your tikka masala. So glad I tried it. My family loved it so much! Very tasty! I served it with your Indian basmati rice. Thank you!!
Made this last night exactly as written. It was excellent and a hit with my partner.
Thank you for sharing your recipe. It was excellent. Like restaurant type
Hi! I’ve followed your recipe in the past and it has always yielded GREAT results! When I was reviewing your recipe todayI noticed a note that I hadn’t previously about adding a bay leafclovesand 2 inches of cinnamon stick to the hot oil prior to adding the onions. Do you leave them in while cooking the onions and then remove them before making the sauce? Or do you leave them in longer? I wasn’t sure from the directions. Thanks for sharing this wonderful recipe!
Thank you Jim. Sorry I just got to see your comment. Remove the bay leaf and cinnamonkeep the rest. I’ve updated the notes section
Omg this was a hit! The recipe was easy to followI did add more spices towards the endright before adding the chicken to pot. Using the broiler did the trick as well! This recipe tasted better than any restaurant I’ve triedI paired it with basmati riceand it was so delicious. Will definitely be making this again! Thank you for the recipe!
This is so good! I am not a super confident cookbut I make a great gumbo. That’s the only thing I make with confidence. I wanted to try this recipe instead of ordering out. I was very nervous about messing it up (marinated the chicken 48 hours because I was avoiding making the curry). It was so similar to making a gumbothat I kicked myself for waiting 2 daysthough the marinated chicken was amazing with the extra time. I am going to have to check out the other recipes here.
easy to follow and tastes amazing
We have been making this recipe for months nowand it’s a huge hit every time. Truly the best home made tikka masala recipe out there!
Thank you so much Susan.