Chicken Tikka Masala

My husband RAVED over this. The Tandoori seasoning is a little spicy, so if you're serving anyone who doesn't like spicy food, lessen or leave out the crushed red pepper flakes. The Tandoori, coriander and garam masala are a mixture of spices and are usually in the International (Indian) food section. There is plenty of sauce, so serve over rice, with a side of nan if desired. Serves 4.

Chicken Tikka Masala

1 1/2 to 2 lb boneless skinless chicken breasts, cut into 1" pieces
2 Tbsp Tandoori seasoning
2 Tbsp butter
4 garlic cloves, minced
1 15-oz can tomato sauce
4 tsp ground coriander*
2 tsp garam masala**
2 tsp ground cumin
2 tsp paprika
1/2 tsp crushed red pepper flakes
2 c whipping cream
1/4 c fresh cilantro, chopped (optional)

1. Place chicken in large skillet over medium heat. Sprinkle Tandoori seasoning evenly over chicken and stir to coat. Cook until chicken is no longer pink.
2. In medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Add tomato sauce, coriander, garam masala, cumin, paprika and red pepper flakes. Let simmer 10 minutes.
3. Stir in whipping cream and let simmer 5 to 10 minutes, or until sauce has thickened. Add cooked chicken and simmer 10 minutes, or until heated through. Garnish with chopped cilantro, if desired.

*If you can't find ground coriander, it's probably best to just leave it out.
** garam masala substitute (it will make more than you need, but store the extra in a baggie or other airtight container for later!) - 1 Tbsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp ground cardamom, 1 1/2 tsp ground black pepper, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.