Chicken Tikka Masala with Naan Bread

This is an Indian dish. I got the recipe off of a spice packet from Macey's grocery. It's by McCormick so if you don't have the spices, just find it at the grocery store. My family all love this dish and we love it served with Naan Bread.

2 tsp Paprika
1 tsp minced garlic
1 tsp Garam Masala
1/2 tsp. Ground Cumin
1/2 tsp Crushed Red Pepper (opt)
2 Tbl butter
1 1/2 lbs. boneless skinless chicken breasts cut into 1-inch cubes
1 medium onion, chopped (about 1 cup)
2 Tbl lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1/3 cup heavy cream
1 Tbl 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 one minute.
2. Stir in tomatoes until well mixed. Stir cream inot 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 cook rice or naan bread, if desired.




Naan Bread (from allrecipes.com)

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water plus a little more
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted
• 
  
• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• 
  
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.