- 2
- 35 mins
Ingredients
- 2 teaspoons garam masala (see Note)
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup all-purpose flour
- 8 ounces chicken tenders
- 2 teaspoons canola oil, divided
- 3 cloves garlic, minced
- 1 small sweet onion, diced
- 2 teaspoons minced fresh ginger
- 1 15-ounce can diced tomatoes, undrained
- 2 tablespoons whipping cream
- 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 1/4 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. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
4. 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.