Chicken Tiki Masala

 2 tsp paprika

1 tsp Minced Garlic

1 tsp Garam Masala

½ tsp Ground Cumin

½ tsp Crushed red pepper- optional

2 T. butter

1 ½ lbs. boneless skinless chicken breasts cut into 1 inch cubes

1 medium onion, chopped (about 1 cup)

2 tbsp. lemon juice

1 can diced tomatoes-undrained

1/3 cup heavy cream

1 T. cornstarch

½ tsp salt

 

1.       Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink, add all of the spices except red pepper cook and stir 1 minute.

2.       Stir in tomatoes until well mixed, stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in Red Pepper to taste, if desired. Bring to boil.   Reduce heat to low, stirring frequently, simmer 5 minutes or until slightly thickened.

3.       Serve with cooked rice on naan bread if desired.