Chicken Tikka Masala is one of the most popular Indian dishes out there, and I love it, but I wanted to make a simpler version that was both speedy, healthy and tasty.

This dish is great when served over rice.

• 4 teaspoons garam masala
• half teaspoon salt
• quarter teaspoon turmeric
• half cup all-purpose flour
• 1 pound chicken tenders
• 4 teaspoons canola oil, divided
• 6 cloves garlic, minced
• 1 large sweet onion, diced Onions
• 4 teaspoons minced fresh ginger
• 1 28-ounce can plum tomatoes, undrained
• one third cup whipping cream
• half cup chopped fresh cilantro for garnish

1. Stir together garam masala, salt and turmeric in a small dish.
2. Place flour in a shallow dish.
3. Sprinkle chicken with half a teaspoon of the spice mixture and dredge in the flour.
4. Heat 2 teaspoons oil in a large skillet over medium-high heat.
5. Cook the chicken until browned, 1 to 2 minutes per side.
6. Transfer to a plate.
7. Heat the remaining oil in the pan over medium-low heat.
8. Add garlic, onion and ginger and cook, stirring often, until starting to brown at about 5 to 7 minutes.
9. Add the remaining spice mix and cook, stirring, until fragrant, about 30 seconds to 1 minute.
10. Sprinkle with 1 tablespoon of flour and stir until coated.
11. Add tomatoes and bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon.
12. Cook, stirring often, until thickened and the onion is tender, should take about 3 to 5 minutes.
13. Stir in cream.
14. Add the chicken to the pan.
15. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, around 3 to 4 minutes.
16. Garnish with cilantro and serve.