Easy Chicken Tikka Masala

This is a classic dish, with wonderful flavor. If you don't have the whole spices, you can easily substitute ground/dried - 1 Tbsp whole = 1 tsp ground/dried. Lovely served over rice (we always use basmati) and served with flat bread. I like to measure everything and cut up the chicken before I get started. Even better - it's a 1 pot meal! For step by step instructions with pictures, see: http://whatsinmykitchen.blogspot.com/2009/08/chicken-tikka-masala.html

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 pot

Ingredients

• 2  small onions
• 5  garlic cloves, finely minced
•  seeds from 10 cardamom pod (or 1 tsp ground)
• 1  teaspoon peppercorn
• 2  tablespoons  coriander seeds
• 1  tablespoon cumin seed
• 2  teaspoons red pepper flakes
• 1  tablespoon paprika
• 4  tablespoons butter, divided
• 2  teaspoons ground ginger
• 1  teaspoon garam masala (optional, but I love it)
• 1  tablespoon sweet paprika
• 14  ounces diced tomatoes
• 1⁄2 cup yogurt (I use fat free)
• 3⁄4 cup half-and-half cream
• 1 1⁄8 lbs chicken breasts, cut into 1 inch pieces

Directions

1. Make your spice blend: Put the cardamom seeds, peppercorns, coriander seeds, cumin and pepper flakes in a spice grinder and -- grind.
2. Melt 2 Tbsp butter in a large skillet. Saute onions until they begin to caramelize.
3. Add garlic and cook for another 2-3 minutes.
4. Add your spice blend, ginger, garam masala (if using) and paprika.
5. Stir everything together until it's well combined and let it all mix together in the skillet for a few minutes.
6. Add tomatoes and water and stir everything together. Turn your heat down and simmer for about 10-15 minutes - it will thicken up a little and reduce.
7. Whisk the yogurt into the sauce, then add the remaining 2 Tbsp of butter and the half and half, and whisk everything together.
8. When the sauce is simmering again, add the chicken pieces and let it simmer until they are completely cooked.(about 10 minutes).
9. Serve over rice, hopefully with some kind of bread to sop up all the sauce.