Quick Chicken Tikka Masala

Hey Ladies! It has been quite some time since my last post. But the recipe I made last night deserves recognition and to be shared with you lovely gals. It is "Quick Chicken Tikka Masala" courtesies of my new favorite recipe/food site eatingwell.com I have used the site in the past and to be honest, it is sometimes a hit or miss. Definitely look at the reviews before attempting a dish.

What I most love about the site is that it is health conscious and allows you to see the nutritional facts of the food you are cooking, allowing for a more transparent meal and healthier choices to be made on your part (if you should so choose =). With spring around the corner and summer approaching, I so choose the healthier option (at least for now ;).

Anywho, this recipe was super quick, easy, healthy and so delicious.

TIPS:

*If you cannot find chicken tenders, you can buy chicken stir fry or even just a pound of chicken breast, cut into smaller portions.

**I love flavor and following the recipe exactly will deliver a nice, yet mild flavor. I added more garam masala/tumeric and a lil salt/curry to taste.

Quick Chicken Tikka Masala (courtesy of www.eatingwell.com)

• 4 teaspoons garam masala (see Note)
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/2 cup all-purpose flour
• 1 pound chicken tenders
• 4 teaspoons canola oil, divided
• 6 cloves garlic, minced
• 1 large sweet onion, diced
• 4 teaspoons minced fresh ginger
• 1 28-ounce can plum tomatoes, undrained (I recommend buying crushed or already diced tomatoes)
• 1/3 cup whipping cream
• 1/2 cup chopped fresh cilantro for garnish

1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. 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.

**I served the dish over a bed of brown rice**