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.
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 a boil. Reduce heat to low;
stirring frequently, simmer 5 minutes or until
slightly thickened.
Serve with cooked rice or naan bread, if desired.
Originally Submitted
11/9/2012
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