Chicken Tikka Masala

By amt2mf

Nutritional Information
Amount per serving
Calories: 343
Fat: 12.3g
Saturated fat: 4.7g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.4g
Protein: 25.9g
Carbohydrate: 31.4g
Fiber: 3g
Cholesterol: 122mg
Iron: 2.5mg
Sodium: 516mg
Calcium: 61mg

Ingredients

• 2 tablespoons olive oil, divided
• 3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 cup finely chopped onion
• 3 tablespoons minced fresh garlic
• 2 tablespoons minced peeled fresh ginger
• 2 serrano chiles, minced
• 2 teaspoons garam masala
• 3/4 teaspoon ground red pepper
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/2 cup half-and-half
• 2 (26.5-ounce) boxes chopped tomatoes (such as Pomì), undrained
• 1/4 cup butter
• 6 cups hot cooked basmati rice
• 1/2 cup chopped fresh cilantro

Details

Preparation time 45mins
Cooking time 45mins
Adapted from myrecipes.com

Preparation

Step 1

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
2. Add remaining 1 tablespoon oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, stock, half-and-half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter until butter melts. Serve over rice, or follow freezing instructions. Sprinkle with cilantro.
TO FREEZE: Cool chicken mixture and rice to room temperature; seal in separate large zip-top plastic freezer bags. Lay bags flat in freezer; freeze up to 2 months.
TO THAW: Microwave chicken mixture in bag at MEDIUM (50% power) for 4 minutes or until pliable. No need to thaw rice.
TO REHEAT: Place sealed bag of chicken mixture in a large pot of boiling water; cook 10 minutes or until heated. Pour rice into a microwave-safe bowl; microwave at HIGH 3 minutes.