Chicken Tikka Masala

2.5 tsp Garam Masala (by BIGGIRL2082010)
1 tsp Salt
0.25 tsp Pepper, red or cayenne
27 oz Tyson boneless, skinless chicken breast
4 tbsp Crisco Pure Vegetable Oil
1 medium (2-1/2" dia) Onions, raw
6 tsp Ginger Root
3 clove Garlic
2 cup Canned Tomatoes
0.75 cup, fluid (yields 2 cups whip Heavy Whipping Cream

In large bowl mix 1t of garam masala 1/2t salt and cayenne pepper. Add chicken, toss to coat.
In 12in skillet heat 2T oil over medium heat. Add chicken, cook 8-10min stirring occasionally, until lightly browned. Remove chicken to another bowl, cover to keep warm.
Add remaining 2T oil to skillet. Add cinnamon stick, bay leaf and remaining 1 1/2t garam masala. Cook and stir 1min. Add onion, cook and stir about 5min or until soft. Add gingerroot, garlic, and remaining 1/2t salt. Cook and stir 2min. Add tomatoes, heat to boiling, reduce heat to med-low, simmer for 10min.
Add chicken and whipping cream. Return to simmering cook 5-7min or until sauce thickens slightly and chicken is no longer pink. Remove and discard cinnamon stick and bay leaf. Garnish with fresh cilantro, serve with white rice if desired.

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user NAAHMAAH69USA.