Chicken Tikka Masala Sauce

1 Tbs olive oil (or other vegetable oil)
1 medium onion, diced (about 1 cup)
5 cloves garlic, minced
1"square ginger, grated
1 chili pepper, minced (any hot pepper works, seed or omit depending on how spicy you like it)
2 Tbs tomato paste
1 Tbs garam masala
1/2 tsp ground cumin
1/4 tsp ground coriander

1 (28oz) can crushed tomatoes
2 Tbs splenda
1 tsp Kosher salt

2/3 cup 2% evaporated milk
1 bunch cilantro, chopped

1. Heat oil in a large non-stick saucepan over medium high heat; add onions and a pinch of salt and cook until onions begin to take on color, about 5-8 minutes.

2. Add garlic, ginger, chili pepper, tomato paste, garam masala, cumin, and coriander. Stir and let everything cook together for a few minutes until fragrant.

3. Add entire can of crushed tomatoes, splenda, and salt. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.

4. Stir in evaporated milk and half the cilantro; bring back to a gentle boil, stirring constantly, then remove from heat.

Spoon over Chicken Tikka cubes or skewers and top with remaining cilantro to serve.

Serving Size: Makes about eight 2/3-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TERZA_RIMA.