How about this
weather?!!!! After the bitter cold and the wet weekend I couldn’t be happier
about what’s going on outside! It’s like a little Indian summer but in
December! So as a little tribute to our unexpected heat wave I am making Chicken
tikka masala , a very popular Indian dish that usually involves several steps including
marinating and grilling the chicken before simmering in a curried tomato cream
sauce. I have simplified it to a one-skillet dish that serves two and lightened
it up by increasing the vegetables, omitting the butter all together and also
using less cream. And Because weather like this usually brings on bouts of
various viruses and Flu’s this dish is also full of bacteria and virus fighting
spices and herbs! I would recommend serving this with a Basmati rice and
cucumber salad or just grab some fresh Nan bread.This will cost you about 11 bucks. (once again with something
ethnic I recommend Market Basket)

2 teaspoons garam
masala *

1/4 teaspoon sea
salt

1/8 teaspoon turmeric

1/4 cup all-purpose
flour

1 packet
chicken tenders

2 teaspoons canola
oil, divided

3 cloves garlic,
minced

1 onion, diced

2 teaspoons minced
fresh ginger

1 15-ounce can diced
tomatoes, undrained

           2 tbsp  whipping cream

1/4 cup chopped
fresh cilantro for garnish

Basmati rice
prepared

Directions

1. In a small
bowl stir together garam masala, salt and turmeric then add the flour. Dredge
the chicken in the flour spice mix. (Reserve the remaining spice flour mix)

       2. Heat 1 teaspoon oil in a medium
skillet over medium-high heat. Cook the chicken until browned, about 2 minutes
per side. Transfer to a plate.

          3. Heat the remaining 1 teaspoon oil
in the pan over medium-low heat. Add garlic, onion and ginger and cook. Stir
for about  3 to 5 minutes. Add the
reserved spice flour mix and cook  30
seconds to 1 minute.         Add tomatoes
and their juice. Bring to a simmer. Cook, stirring often, until thickened and
the onion is tender, 3 to 5 minutes.

4. Stir in
cream. Add the chicken and any juices to the pan. Bring to a simmer and cook
over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Then
plate rice and serve over rice and garnish with fresh cilantro.

*Garam masala,
a blend of spices used in Indian cooking and can be found in most super markets…