Chicken Tikka Masala V2 Less Oil Recipes

EASY CHICKEN TIKKA MASALA

Easy Chicken Tikka Masala image

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

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 15

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

Steps:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. 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. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. 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. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.

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