www.monthlymealplanner.com

Chicken Tikka Masala by Jes Mostek serves: 8

Classic Indian chicken recipe. Serve with cooked rice or naan bread. For a lighter version, yogurt may be substituted for the cream.

Ingredients:

1 1/2 tsp.

garlic powder

1 T.

paprika

1 tsp.

ground cumin

2 tsp.

garam masala

1 1/2 lbs.

chicken breasts, cubed

2 T.

butter

1 medium

onion, chopped

1/4 c.

lemon juice

2 (14 oz.) cans

diced tomatoes with peppers, drained

1/2 c.

heavy cream

1 1/2 T.

corn starch

2 tsp.

seasoned salt

1 tsp.

cayenne

1/2 tsp.

black pepper

Directions:

Melt butter in a large skillet (on medium heat). Add onion and sautee until translucent and golden (5-10 min). Meanwhile, prepare spices and cut up chicken.

In a small bowl, combine paprika, garlic, garam masala, cumin, cayenne and black pepper.

In a separate bowl, whisk together cream, corn starch, and seasoned salt.

Add the chicken, lemon juice, and about half of the spice mixture to the pan. Cook 5-10 min, until chicken is fully cooked (cut one chicken cube down the center-- the juices should run clear, and the center should no longer be pink). Taste the sauce for flavor. If you prefer a more intensely spiced flavor, add the remaining spice mixture. Otherwise, reserve spice mixture for future use. Add the cream mixture to the chicken mixture in the pan, continuing to stir over medium heat until the sauce is bubbly and thickened.

Serve immediately with cooked rice or naan. Sprinkle additional salt or spices on each portion, as desired.