Cook at home

Chicken Tikka Masala

Yogurt-marinated chicken pieces browned and simmered in a creamy spiced tomato sauce, served over basmati rice.

Ingredients

• 1 1/2 lb chicken thigh, boneless skinless, cut in chunks
• 1/2 cup plain yogurt
• 2 tsp curry powder
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 onion, finely diced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp coriander ground
• 1 1/2 cup tomato sauce
• 1/2 cup heavy cream
• 1 1/2 cup basmati rice
• 2 tbsp fresh cilantro, chopped

Steps

1. Mix the chicken with the yogurt, 1 teaspoon of the curry powder, paprika and half the salt. Marinate at least 30 minutes, or up to 8 hours refrigerated.
2. Cook the rice according to package directions.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and brown the chicken in two batches, 3 to 4 minutes per side. It does not need to cook through yet.
4. Add the remaining oil and cook the onion for 6 minutes, then the garlic and ginger for 1 minute. Stir in the cumin, coriander and remaining curry powder for 30 seconds.
5. Add the tomato sauce and remaining salt and simmer 8 minutes. Stir in the cream and the chicken and simmer 8 to 10 minutes until the chicken reaches 165 F (74 C).
6. Serve over the rice with cilantro.