 | | Directions | 1. 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. Add all of the Spices except Red Pepper; cook and stir 1 minute.
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in Red Pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice or naan bread, if desired. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package McCormick® Recipe Inspirations Chicken Tikka Masala |
| - | | 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 |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1/3 cup heavy cream |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 teaspoon salt |
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| | Nutrition (per serving) | Calories: 256 Calories
Fat: 12 Grams
Protein: 28 Grams
Cholesterol: 101 Milligrams
Carbohydrates: 9 Grams
Sodium: 432 Milligrams
Fiber: 2 Grams
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