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.