Chicken Tikka Masala

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)
• 1 1/2 tablespoons vegetable oil
• 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
• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

3. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

4. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.

5. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.

6. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste.

7. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.

8. Stir in heavy cream until heated through, about 1 minute.

9. Serve immediately with rice, garnished with cilantro, if desired.