Easy Chicken Tikka Masala
30 min·Indian
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Ingredients
- 1 cup basmati rice
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons vegetable oil
- ½ medium sweet onion, diced
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
7 steps
- 1
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- 2
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- 3
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- 4
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
- 5
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.
- 6
Stir in heavy cream until heated through, about 1 minute.
- 7
Serve immediately with rice, garnished with cilantro, if desired.
Progress
0 / 7 steps
