Aunt J's Quick Chicken Tikka Masala

So upon thinking of ideas to add to my blog, I have decided that I would like to share some recipes with everyone.  They will vary from dinner to snacky to dessert recipes.  They will appear every Saturday, with the thinking that, we, as most people still do, have a somewhat big family dinner on sundays.  This will give everyone the opportunity to try something new for that dinner, or any other chance they want.  If anyone has any recipes that they would like to share, please feel free to.


The first recipe I have the pleasure of sharing is Aunt J's Chicken Tikka Masala.  Cant wait to try it.  Thanks for the recipe Aunt J.




On the idea of adding recipes, I will start you off with this dish. Tired of the usual meat and potatoes dinners that are all too often made in this house I went online to find something out of the ordinary for us and I came across this one and thought I would give it a try! It is called Quick Chicken Tikka Masala. It is an Indian dish and is quick, easy to make and was a big hit in our house!!! 
Comments: 2 yr old Puddin- "MMmmmm" 3 yr old Sugar- "this is dewishus mama" 10 yr old Pumpkin-"Ya, it's good" Poppie-"Geez J, you should open up a restaurant" Hope you like it as much as we did!!!!! 


Quick Chicken Tikka Masala Ingredients: 
4 teaspoon(s) garam masala (see Tips & Techniques) 
1/2 teaspoon(s) salt 
1/4 teaspoon(s) turmeric 
1/2 cup(s) all-purpose flour 
1 pound(s) chicken tenders 
4 teaspoon(s) canola oil, divided 
6 clove(s) garlic, minced 
1 large sweet onion, diced 
4 teaspoon(s) fresh ginger, minced 
1 can(s) (28-ounce) plum tomatoes, undrained 
1/3 cup(s) whipping cream 
1/2 cup(s) chopped fresh cilantro, for garnish 


 Directions 1.Stir together garam masala, salt, and turmeric in a small dish. Place flour in a shallow dish. 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). 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. 


Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 2 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (38% daily value), Iron & Potassium (19% dv).


Tips & Techniques Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It is available in the spice section of most supermarkets.