EASY CHICKEN TIKKA MASALA

EASY CHICKEN TIKKA MASALA

10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

INGREDIENTS:

    • 1 cup basmati rice
    • 1 1/2 tablespoons canola oil
    • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 medium sweet onion, diced
    • 3 tablespoons tomato paste
    • 3 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 1 1/2 teaspoons garam masala
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons ground turmeric
    • 1 (15-ounce) can tomato sauce
    • 1 cup chicken stock

DIRECTIONS:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
  3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
  4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in heavy cream until heated through, about 1 minute.
  6. Serve immediately with rice, garnished with cilantro, if desired.
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