Chicken Tikka Masala

So, I hate the new layout. Any one else with me?
Yea. No bueno.
What was so wrong with the old one? Honestly, it's what's been keeping me from posting! I have been keeping up with reading, but I cringe a little every time I pull up the Blogger website! Reiteration: NO BUENO


BUT- you know what is bueno? Chicken Tikka Masala :-)
I realize that "bueno" is spanish, and this dish is not, but I live in Texas, roll with me.

I cannot even explain to you how good this stuff smells the entire time it is cooking. For real life. From the sauteing of the onions and chicken to the spices and cream sauce- holy moly, I wanted to shove my face directly into the pan before it was even off the stove.

I then paired it was some seriously toasty whole grain naan bread. GAH. no words.

no.words.

Chicken Tikka Masala

Recipe Inspirations from McCormick

2 tsp Paprika

1 tsp minced garlic

1 tsp Garam Masala

1/2 tsp ground cumin

1/2 tsp crushed red pepper

2 tbs butter

1.5 lbs boneless skinless chicken breasts- cubed

1 medium onion/ 1 cup chopped onion

2 tbs lemon juice

1 can (14oz) diced tomatoes- with juice

1/3 cup heavy cream

1 tbs cornstarch (or 2 tbs flour)

1.2 tsp salt

Melt butter in large non stick skillet. Add chicken, onion and lemon juice and cook until chicken is no longer pink. Add all spices except for red pepper and stir one minute.

Stir in tomatoes until well mixed, then stir cream into the cornstarch and salt until it's smooth. Stir cream mixture into the chicken mixture and stir in red pepper flakes. Bring to a boil then reduce to low heat stirring frequently. Simmer for about 5 minutes or until sauce reaches you preferred thickness.

Serve hot with naan bread or rice.