• 35minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons garam masala (see Note)

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon turmeric

  4. 1/4 cup all-purpose flour

  5. 8 ounces chicken tenders

  6. 2 teaspoons canola oil, divided

  7. 3 cloves garlic, minced

  8. 1 small sweet onion, diced

  9. 2 teaspoons minced fresh ginger

  10. 1 15-ounce can diced tomatoes, undrained

  11. 2 tablespoons whipping cream

  12. 1/4 cup chopped fresh cilantro for garnish

Instructions Jump to Ingredients ↑

  1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.)

  2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.

  3. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

  4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.


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