BEST CHICKEN TIKKA MASALA

BEST CHICKEN TIKKA MASALA

better (and faster) than take-out! and therefore the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
When Ben was out of town last week, two vital things happened.


One. Butters was sulking hardcore, expecting his dad. albeit I’m the one that has been feeding him, walking him, clothing him and loving him every single second.


Two. I had nobody to share this chicken tikka masala with! So I had all four servings in one whole day. Oh, and that i also had maybe 5 pieces of garlic naan to sop up all that creamy sauciness.


So here are my tips.


Chicken breasts are often substituted, but chicken thighs are highly recommended here.


Make sure you've got many naan for serving, preferably garlic naan.


Be sure to form this when your husband is out of town. Because you won’t want to share this.

EASY CHICKEN TIKKA MASALA

• prep time : 10 MINUTES
• cook time : 20 MINUTES
• total time : half-hour

INGREDIENTS:

• 1 cup basmati rice
• 1 1/2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs, dig 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons ingredient
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons flavorer
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can spaghetti sauce
• 1 cup chicken broth
• 1/2 cup cream
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

• 1. during a large saucepan of two cups water, cook rice consistent with package instructions; put aside .
• 2. Heat vegetable oil during 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 ingredient , garlic, ginger, garam masala, flavorer and turmeric until fragrant, about 1 minute.
• 4. Stir in spaghetti sauce and chicken stock; season with salt and pepper, to taste. bring back a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
• 5. Stir in cream until heated through, about 1 minute.
• 6. Serve immediately with rice, garnished with cilantro, if desired.