by cutiemegs007
(Denver)
1 Package Chicken Breast Tenderloins (raw)
1/4 Cup Fresh Lemon Juice
2 TBSP Olive Oil
Salt and Pepper to taste
2 TBSP Chili Powder
2 TBSP Cumin
1 TBSP Cinnamon
1 TBSP Paprika
1 TBSP Cayenne Pepper (omit if you have little kids)
1 TBSP Butter
8oz Half and Half
8oz Tomato Sauce
1 TBSP Chopped Garlic
1/2 TBSP Chili Paste (optional for extra spicy)
2 TBSP Curry, Garam Masala, Vindaloo Spice or any favorite Mediterranean Spice Blend
Wash and pat dry chicken tenders and place in medium bowl or baking dish. Cover with salt and pepper, olive oil and lemon juice. Let marinate at room temp for 30 minutes.
In the meantime, mix together Chili Powder, Cumin, Cinnamon, Paprika and Cayenne Pepper.
Heat oven to broil and coat broiling pan with cooking spray.
Coat the marinated chicken tenders in the spices. Place on broiling rack and coat with cooking spray each side. Let rest for 10 minutes at room temp. Broil 5 minutes each side.
Make sauce before or after, but not during as the time goes quick!
Melt butter, garlic and chili paste over medium high heat. Add the spice of your choosing. Let brown (about 30 seconds to 1 minute). Add tomato sauce and half and half; reduce heat to medium and let simmer until desired thickness.
#1) Chop the chicken tenders into bite sized pieces and add to the sauce OR;
#2) Use the sauce as a "dip" while your family or friends may choose to use Ranch or Blue Cheese Dressing for the healthy, baked chicken tenders.
Personally, I like to lay the tenders over rice or couscous and top with the sauce.
This is in no way a traditional Tikka Masala marinated with yogurt and baked in a tandori oven or grilled~ which gives the chicken a super tender, velvety texture. But it is a very quick and easy way to get the spicy, Indian flavor with limited time.
I have an equally good recipe for quick and easy curried chick peas that go perfectly with this recipe!