Chicken Tikka Masala

2 tsp. Paprika
1 tsp minced garlic (or one clove fresh  garlic)
1 tsp. Garam masala
1/2 tsp. Ground cumin
1/2 tsp. Crushed red peppers
2 tbsp. Butter
1 1/2 lb boneless,skinless chicken breasts cut up into 1 inch cubes
1 medium onion, chopped (1 c)
2 tbsp lemon juice
1 can (14 1/2 oz) diced tomatoes undrained
2/3 c skim milk
1 tbsp cornstarch
1/2 tsp salt

Melt butter in large non-stick skillet on medium heat.  Add chicken, onion and lemon juice; Cook and stir 10 Minutes or until chicken is no longer pink. Add all of the spices except red pepper. Cook 1 minute (continuing to stir)

Stir in tomatoes until well mixed. Stir milk into cornstarch and salt until smooth. Gradually stir into the skillet.

Stir in red pepper, Bring to boil, Reduce heat and simmer until thickened.
Serve with cooked rice or naan (i use a mix of brown rice and forbidden rice)