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Chicken Tikka Masala Recipe

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This recipe for Chicken Tikka Masala, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tablespoons Olive Oil (divided)
3 Pounds Skinless, Boneless, Chicken Breast (cut into 1 1/2" cubes)
2 teaspoons salt (divided
2 teaspoons Ground Cumin
2 teaspoons Cinnamon
1 Cup Finely Chopped Onion
3 Tablespoons Minced Fresh Garlic
2 Tablespoons Minced, Peeled Fresh Ginger
2 teaspoons GaramMasala
3/4 teaspoon Ground Red Pepper
1/2 Cup Chicken Broth
1/2 Cup Half and Half
2 (26.5 ounce) Boxes Chopped Pomi Tomatoes (undrained)
1/4 Cup Butter

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned. Repeat procedure with remaining chicken. Remove from pan.
Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan; saute 1 minute. Reduce heat to low; cook 5 minutes or until softened. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, broth, half and half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter. Serve over rice.




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