How To Make Best Chicken Tikka Masala

Chicken Tikka Masala

·         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
·         1/2 cup heavy cream
·         2 tablespoons chopped fresh cilantro leaves

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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