Chicken Tikka Masala

Here's a nice little Indian dish for ya. Actually, the name is deceiving. As Google taught me, tikka masala is actually not a traditional Indian dish any may have even originated in Britain, even though it is popular at Indian restaurants. Anyways, the sauce is very delicious. As Michael says, what isn't with whipping cream?! The chicken could've used more flavor, but we may have cooked it too long in the initial browning, so it may not have been able to soak up enough flavor on the second round of its cooking. If we make it again, we'll increase the amount of spice we put on the chicken (1/2 tsp just does not go very far). We served it over jasmine rice. Modified from Eating Well. Serves 4.

Ingredients

• 4 teaspoons garam masala (specialty spice - we found it at Harris Teeter)
• 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
• 1/2 an extra large sweet onion, diced (about 2 1/2 cups)
• 1 1/2 tablespoons minced fresh ginger
• 1 28-ounce can tomatoes, undrained
• 1/3 cup whipping cream
• 1/2 cup chopped fresh cilantro for garnish

Directions

1. Stir together garam masala, salt and turmeric in a small dish.
   
2. Place flour in a shallow dish.
   
3. 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.)
4. 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.
5. 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.
   
6. 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.
   
7. 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.
8. 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.
9. Garnish with cilantro.