Easy Chicken Tikka Masala

Ingredients

• 1 1/2 tbsp canola oil
• 1 1/2 lb boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 1/2 cup chopped yellow onion (from 1 medium onion)
• 5 medium garlic cloves, chopped
• 1 tbsp grated fresh ginger
• 2 tbsp canned no-salt-added tomato paste
• 1 1/2 tsp ground turmeric
• 1 1/2 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 15-ounce can no-salt-added tomato puree
• 1 cup unsalted chicken stock
• 1/4 cup heavy cream
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 2 cup cooked long-grain brown rice

Instructions

1. Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.