Garam Masala Chicken in Creamy Mushroom Sauce

0 Slice the chicken breasts into thinner strips for even cooking.
6 In a bowl, combine the chicken strips with garlic powder, paprika, smoked paprika, garam masala, black pepper, and ½ teaspoon salt. Mix well, then add the flour and toss until evenly coated.
5 Heat 2 tablespoons of olive oil in a large pan over high heat. Add the seasoned chicken and cook for about 8 minutes or until fully cooked. Remove from the pan and set aside.
4 In the same pan, add the remaining 2 tablespoons of olive oil, along with the onions and mushrooms. Sauté for about 5 minutes, until the onions are translucent and the mushrooms are tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3 Pour in the half-and-half, season with the remaining ½ teaspoon salt and a little more black pepper, and stir to combine.
2 In a small bowl, dissolve the cornstarch in 3 tablespoons of water. Then, add 3 tablespoons of the hot milk mixture from the pan and stir well. Pour this mixture back into the pan, stirring continuously, until the sauce slightly thickens.
1 Return the chicken strips to the pan and let them simmer for a few more minutes, allowing the flavors to meld.