Chicken Tikka Masala

I have made this recipe using tomato paste, just a spoonful, instead of the can of tomatoes. Also, in place of the heavy cream I have used Coconut Cream.


2 tsp Patrika
1 tsp Minced Garlic
1 tsp Garam Masala
1/2 tsp Ground Cumin
1/2 tsp Crushed Red Pepper
2 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 medium onion
2 Tbsp lemon juice
1 can (14 oz) diced tomatoes, undrained
1/3 cup heavy cream
1 Tbsp cornstarch
1/2 tsp salt

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 spice except Red Pepper; cook and stir 1 minute.

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

Serve with cooked rice or naan bread, if desired.