This full-flavored, deeply spiced chicken tikka masala comes together in just 30 minutes. You'll want to add it to your weeknight dinner rotation ASAP.
Ingredients
1 ½ tablespoons neutral oil, such as canola or avocado
1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 ½ cups chopped yellow onion (from 1 medium onion)
5 medium garlic cloves, chopped
1 tablespoon grated fresh ginger
2 tablespoons canned no-salt-added tomato paste
1 ½ teaspoons ground turmeric
1 ½ teaspoons garam masala
¼ teaspoon cayenne pepper
1 15-ounce can no-salt-added tomato puree
1 cup unsalted chicken stock
¼ cup heavy cream
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped fresh cilantro
2 cups cooked long-grain brown rice
Directions
Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.
