Chicken Tikka Masala

By Tufgrlz

Ingredients

• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 1 1/2-inch piece fresh ginger, peeled and minced
• 1 jalapeno, seeded and minced
• 1 shallot, minced
• 1 teaspoon garam masala
• 1/2 teaspoon sweet smoked paprika
• 2 14 1/2 ounce cans fire-roasted tomatoes
• 2/3 cup heavy cream
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 10 ounce bag frozen peas, thawed
• 3 cups cooked basmati rice

Details

Adapted from rachaelraymag.com

Preparation

Step 1

In a large saucepan, heat the oil over medium-high. Add the garlic, ginger, jalapeno and shallot and cook, stirring often, 3 minutes. Stir in the spices and cook 30 seconds. Stir in the tomatoes, scraping up any browned bits.
Transfer the sauce to a blender and puree. Return sauce to the pan, stir in the cream, season with salt and pepper and bring to a boil. Add the chicken, reduce the heat to medium-low and simmer until cooked through, about 15 minutes. Stir in the peas; simmer 5 minutes.
Divide the rice among bowls and top with the chicken and sauce.