Chicken Tikka Masala

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Boneless skinless chicken thighs, cubed
• 1 cup Plain yogurt
• 1 tbsp Garam masala
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Paprika
• 4 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 1 each Yellow onion
• 1 can (28 oz) Crushed tomatoes, canned
• 1/2 cup Heavy cream
• 2 tbsp Unsalted butter
• 2 cups Basmati rice
• 1 bunch Cilantro
• 4 pieces Naan bread
• 1 tbsp Vegetable oil

Instructions

1. In a bowl, mix the yogurt with half the garam masala, half the turmeric, and half the cumin. Add the cubed chicken, stir to coat, cover, and marinate in the refrigerator at least 20 minutes (up to overnight).
2. Cook the basmati rice according to package directions.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken (shake off excess marinade) in a single layer and cook 5-6 minutes, turning occasionally, until the outside is browned. It doesn't need to be fully cooked through yet — remove it to a plate.
4. In the same skillet, add the butter, diced onion, minced garlic, and ginger. Cook over medium heat 3-4 minutes until the onion softens. Stir in the remaining garam masala, turmeric, cumin, and paprika, and cook 1 minute until fragrant.
5. Add the crushed tomatoes and bring to a simmer. Return the chicken (and any juices) to the skillet, cover, and simmer 12-15 minutes, until the chicken reaches 165°F internally and is no longer pink in the center.
6. Stir in the heavy cream and simmer uncovered 3-4 minutes more. Season with salt to taste. Serve over rice with chopped cilantro and warm naan.