Chicken Tikka Masala

By Jaymers

Ingredients

• 6 teaspoons garam masala
• 1/4 teaspoon salt
• 3/8 teaspoon turmeric
• 1/4 cup all-purpose flour
• 1 1/2 lbs chicken breasts, cubed
• 2 teaspoons canola oil, divided
• 3 cloves garlic, minced
• 1 small sweet onion, diced
• 2 teaspoons minced fresh ginger
• 3 15-ounce can whole tomatoes, undrained
• 2 tablespoons half and half
• 1/4 cup chopped fresh cilantro for garnish

Preparation

Step 1

1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 3/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.)

2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.

3. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated.

4. Add tomatoes and their juice. Smash the tomatoes to make a sauce. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

5. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

* also good to process the tomatoes into a paste