Chicken Tikka Masala
Prep Time
10m
Easy, week night chicken curry
Active Time
10m
Inactive Time
15m
Total
35m
Ingredients
1 cup uncooked basmati rice
1 chicken bouillon cube
1.5 lbs potatoes, peeled and cut into bite-sized pieces
1.5 tbsp oil or butter
1.5 lbs boneless chicken breasts or thighs, cut into bite-sized pieces
1 medium sweet onion, diced
3 tbsp tomato paste
3 cloves garlic, minced
1 tbsp freshly grated ginger
1.5 tsp garam masala
1.5 tsp chili powder
1.5 tsp turmeric
15 oz tomato sauce
1 cup chicken stock
1/2 cup heavy cream
Directions
In a large saucepan, heat 2 cups water with bouillon cube. When boiling, add rice and cook according to package directions.
Par-boil the potatoes in another pot. About 15 minutes. Drain and set aside.
Heat oil in large pot. Season chicken with salt and pepper to taste.
Saute chicken with onion until golden brown, 4-5 minutes
Stir in tomato paste, garlic, ginger, garam masala, chili power and turmeric. Cook until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock. Season again with salt and pepper.
Stir in the set-aisde potatoes.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until reduced and slightly thickened. About 10 minutes.
Stir in heavy cream and cook until heated through, about 1 minute.
Serve over the rice.
Source:
https://damndelicious.net/2019/02/08/easy-chicken-tikka-masala/