[realfood] Chicken Tikka Masala---with Cucumber Raita

CHICKEN TIKKA MASALA

2 tbs unsalted butter
1 1/2 tsp each garam masala, garlic puree, and minced ginger
14 oz can fire roasted diced tomatoes, drained
15 oz jar tikka masala cooking sauce
1/2 cup unsweetened coconut milk
1 1/2 pounds boneless skinless chicken breast, cut into 2 inch chunks
1 cup diced onion
1/4 cup chopped cilantro
Cooked basmati rice with green peas
Cucumber Raita (recipe follows)

Melt butter in a skillet. Add chicken and cook 4 min. turning pieces as they brown. Remove to a plate. Add onion, garam masala, garlic and ginger to skillet, saute 5 min. or until onion is translucent. Stir in tomatoes and saute 2 min. longer.

Add tikka masala sauce and bring mixture to a boil, cover skillet and simmer 10 min. Add chicken to sauce and stir in coconut milk. Continue to simmer uncovered 5 min. or until chicken is cooked through. Stir in cilantro. Serve over rice with peas and Cucumber Raita. MAKES 6 SERVINGS.*

CUCUMBER RAITA---Coarsely grate 1/2 of a long seedless cucumber and squeeze out most of its water. Combine in a bowl with 1 cup thick Greek yogurt and 1/2 tsp each salt, ground cumin, and dried mint. MAKES 1 CUP.
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