Chicken Tikka Masala

2 tbsp butter
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 medium onion, diced
2 tbsp lemon juice
1 can diced tomatoes, undrained
1/3 cup heavy cream
1 tbsp cornstarch
1/2 tsp salt
2 tsp paprika
1 tsp dried minced garlic
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground red pepper

Melt butter in a large skillet on medium. Add chicken, onion and lemon juice, cook for 10 minutes, stirring occasionally until no longer pink. DAdd all spices, except for red pepper.

Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste. Bring to a boil. Reduce heat to low, simmer 5 minutes or until thickened.

Serve over rice with naan on the side.