Braised chicken tikka

We have a favorite method of preparing Chicken Tikka for the grill or the oven, and now I've found a delicious way to braise it!  The results are almost like a stew.  If you wanted to thin it a bit more, it would be excellent served over rice, but we decided to just spoon it into a bowl and enjoy it with Naan. 

Braised Chicken Tikka

Garam masalah
A dash of tumeric
Salt
Flour
1 lb chicken breasts, cut into tenders
Canola oil
4 cloves of garlic, minced
1 large vidalia onion, chopped
1 T fresh ginger, minced
28 oz can of plum tomatoes, with liquid
1/2 c half and half

Sprinkle the chicken pieces with a mixture of garam masalah, salt, and tumeric, and roll in the flour.  In a dutch oven, brown the chicken in oil for a few minutes and remove to a plate.  Add more oil and cook the garlic, onion, and ginger until they begin to brown.  Add a few teaspoons of garam masalah and a dash of tumeric, and stir for about 1 minute.  Sprinkle with about a tablespoon of flour and stir to coat.  Add the tomatoes and liquid, breaking up the tomatoes as they simmer.  Cook while stirring for about 5 minutes.  Stir in the half and half and add the chicken.  Cook while stirring for another 4 to 5 minutes, until the chicken is cooked through.  Serve in a bowl over rice or with naan.