Skillet Chicken Masala - America's Test Kitchen

• 14 12 ounces diced tomatoes
• 1 12 lbs chicken breasts (boneless and skinless, cut into 1-inch chunks)
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 tablespoon garam masala
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 12 cup heavy cream
• 14 cup chopped fresh cilantro

1. Pulse tomatoes in processor until coarsely ground.
2. Pat chicken dry with paper towels.
3. Season with salt and pepper.
4. Heat oil in large skillet over med-high heat until just smoking.
5. Cook chicken until browned all over, about 5 minutes.
6. Transfer to plate.
7. Add onion to empty skillet.
8. Cook over medium until softened, about 5 minutes.
9. Add garam masala, garlic and ginger.
10. Cook until fragrant, about 30 seconds.
11. Add tomatoes and bring to simmer.
12. Lower heat to med-low, cover and cook until slightly thickened, about 3 minutes.
13. Stir in cream and browned chicken, along with any accumulated uices.
14. Simmer until sauce is thickened, about 5 minutes.
15. Stir in cilantro.
16. Season with salt and pepper.

tomatoes, chicken breasts, vegetable oil, onion, garam masala, garlic, ginger, heavy cream, fresh cilantro

Taken from www.food.com/recipe/skillet-chicken-masala-americas-test-kitchen-424706 (may not work)