Chicken Tikka Masala
Why we love it:
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoon Ground Ginger (ok to omit if you don't have it)
- 3 Tablespoons Ground Cumin
- 1 teaspoon Turmeric
- 3⁄4 teaspoon Cayenne Pepper (optional, or use less)
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Paprika
- 1⁄2 teaspoon Black Pepper
- 1 Yellow Onion
- 11⁄4 pounds Chicken Thighs, Boneless/Skinless (sliced in 2" pieces)
- 1 Tablespoon Vegetable Oil
- 1 28-ounce can Crushed Tomatoes
- 1 pinch White Sugar (optional)
- 1 cup Heavy Cream
- 1 cup Basmati Rice (White)
- 11⁄4 cups Water
- 1 pound Baby Spinach (OR vegetable you have on hand)
Combine all of the spices in a small bowl, including half of the total salt.
Dice chicken into large 2” cubes. Add half of the spice blend to to the chicken, and turn to evenly coat. Set aside to make the sauce or you can do this ahead and let it marinate overnight.
Finely dice the onion.
In a large pot with tall sides, heat the oil until shimmering. Add the diced onion, cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the remaining spice blend.
Cook the spice blend on the bottom of the pan for 30 seconds or so. Add the can of tomatoes and the sugar. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, at least 10 minutes and up to 30 turning it down to low if you cook it longer.
Combine rice and 1 1/4 cups of water in a small pot with a tight fitting lid, add 1 tsp salt (this should be half of the total salt called for). Bring to a boil over high heat, then stir once. Turn heat to low and cover the pot. Cook for 17 minutes then turn off the heat and leave it covered until you’re ready to serve dinner.
Whatever vegetable you're serving, roast or steam it until it's cooked through.
Preheat the oven to broil.
Place the chicken in one layer on a baking sheet. Place under the broiler and cook for about 5 minutes then check it and rotate the pan to brown the pieces evenly. Cook for 5 minutes longer or until blackened in spots and cooked through. When the chicken is done, scrape it and the juices into the pot with the sauce.
6. FINISH SAUCE
Add the cream (any dairy or coconut milk if using that) to the sauce slowly while stirring.
Cook sauce with chicken and cream for a final 5 minutes over low heat.
Serve a scoop of rice, topped with chicken and sauce, veggie on the side.