Chicken Tikka Masala
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
·
1/2 cup heavy cream
·
2 tablespoons chopped fresh cilantro leaves
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.
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »