300x600
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
INGREDIENTS
- 1 cup basmati rice
- 1 1/2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 medium sweet onion, diced
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS
1.In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.2.Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3.Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4.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.
5.Stir in heavy cream until heated through, about 1 minute.
6.Serve immediately with rice, garnished with cilantro, if desired.
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