Chicken Tikka Masala

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
• 1 onion small, chopped
• 1 clove garlic minced
• 2 teaspoons McCormick Curry Powder
• 1 teaspoon cumin McCormick(R), Ground
• 1/2 teaspoon McCormick(R) Cinnamon, Ground
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 14 1/2 ounces petite diced tomatoes undrained
• 1/3 cup half-and-half

1. Heat oil in large skillet on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Remove chicken from skillet. Set aside.
2. Cook and stir onion and garlic in same skillet on medium heat until softened, about 3 minutes. Stir in curry, cumin, cinnamon, salt, lemon juice and tomatoes. Return chicken to skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
3. Gradually stir in half-and-half until well blended. Serve with cooked rice or naan bread, if desired.

oil, chicken breasts, onion, garlic, curry, cumin, cinnamon, salt, lemon juice, tomatoes

Taken from www.yummly.com/recipe/Chicken-Tikka-Masala-1867993 (may not work)