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Easy Chicken Tikka MasalaIMG 1

Easy Chicken Tikka Masala

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
4.9 stars (216 ratings)

Ingredients

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons vegetable oil
  • ½ medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  • 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.
  • 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.