Chicken Tikka Masala

Ingredients

• 4 teaspoons garam masala
• 1/4 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 no sodium added tomatoes, undrained
• 1/3 cup whipping cream
• 1/2 cup chopped fresh cilantro for garnish

Directions

1. Mix together the garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with ½ 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.