Tonight, your Tikka Masala dinner is going to be created at home. Boasting a tomato-based sauce, this popular meal full of Indian-inspired flavor gets its signature taste from McCormick® everyday spices like cumin, cinnamon and turmeric. And there’s no need for a f...
Read More Read Less15m
PREP TIME
20m
COOK TIME
233
CALORIES
11
INGREDIENTS
Tonight, your Tikka Masala dinner is going to be created at home. Boasting a tomato-based sauce, this popular meal full of Indian-inspired flavor gets its signature taste from McCormick® everyday spices like cumin, cinnamon and turmeric. And there’s no need for a f...
Read More Read Less15m
PREP TIME
20m
COOK TIME
233
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1/3 cup half-and-half
INSTRUCTIONS
- 1 Heat oil in large skillet on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Remove chicken from skillet. Set aside.
- 2 Cook and stir onion and garlic in same skillet on medium heat until softened, about 3 minutes. Stir in cumin, cinnamon, turmeric, salt, lemon juice and tomatoes. Return chicken to skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
- 3 Gradually stir in half-and-half until well blended. Serve with cooked rice or naan bread, if desired.
NUTRITION INFORMATION
(per Serving)
Ingredients 4 Servings
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1/3 cup half-and-half
INSTRUCTIONS
- 1 Heat oil in large skillet on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Remove chicken from skillet. Set aside.
- 2 Cook and stir onion and garlic in same skillet on medium heat until softened, about 3 minutes. Stir in cumin, cinnamon, turmeric, salt, lemon juice and tomatoes. Return chicken to skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
- 3 Gradually stir in half-and-half until well blended. Serve with cooked rice or naan bread, if desired.
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