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Indian flavors like garam masala, cumin and paprika enhance chicken breasts in this colorful dish.
2 tablespoons butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (about 1 cup)
2 tablespoons lemon juice
2 teaspoons McCormick® Paprika
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Gourmet Collection Garam Masala
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Red Pepper, Crushed
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon salt
Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.
Stir in paprika, minced garlic, garam masala and cumin; cook and stir 1 minute. Add tomatoes; mix well.
Mix cream, cornstarch and salt in small bowl until smooth. Gradually stir into skillet. Add red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
Serving Suggestion: Serve with cooked rice or naan bread
(Amount per serving)
I tried this pack one time, and loved it!! but haven't been able to find it in the store again as I lost the recipe card! :-( But now I have it & will be making it again!!
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Had this dish in England this summer and was intimidated to make it myself. Tried this recipe and loved it, although I tweeked it a little. I doubled the amount of massala and added 1 cup yogurt. Very savory, thanks for an easy dish that tastes like it took forever!
There is really no use of cornstarch!! A artificial way to make gravy look heavy and creamy.