Quick Chicken Tikka Masala (Printer-Friendly Version)
# What You'll Need:
→ Base & Main Components
01 -
1 cup basmati rice
02 -
1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
03 -
1½ tablespoons vegetable oil
04 -
½ medium sweet onion, diced
→ Aromatics & Spices
05 -
3 cloves garlic, minced
06 -
1 tablespoon freshly grated ginger
07 -
1½ teaspoons garam masala
08 -
1½ teaspoons chili powder
09 -
1½ teaspoons ground turmeric
10 -
Kosher salt and freshly ground black pepper, to taste
→ Sauce Ingredients
11 -
3 tablespoons tomato paste
12 -
1 (15-ounce) can tomato sauce
13 -
1 cup chicken stock
14 -
½ cup heavy cream
15 -
2 tablespoons fresh cilantro leaves, chopped
# Let's Cook!:
01 -
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
02 -
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
03 -
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.
04 -
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
05 -
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.
06 -
Stir in heavy cream until heated through, about 1 minute.
07 -
Serve immediately with rice, garnished with cilantro, if desired.
# Recipe Notes:
01 -
This quick homemade version of chicken tikka masala comes together in just 30 minutes and rivals restaurant versions with its rich, creamy sauce.