Chicken Tikka Masala

Chicken Tikka Masala

2 TBSP Butter
1 1/2 LBS boneless skinless Chicken breasts, cut into 1 inch cubes
1 Medium Onion, chopped
2 TBSP Lemon Juice
2 tsp paprika
1 tsp minced garlic
1 tsp Garam Masala
1/2 tsp ground Cumin
1/2 tsp crushed red pepper
1 Can (14 1/2 oz.) diced tomatoes
1/3 cup Heavy Cream
1 TBSP Cornstarch
1/2 tsp Salt

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 salt and cornstarch into the cream 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.