Chicken Tikka Masala

The spices make this dish very tasty but not too spicy. The cream in the sauce smooths out the whole experience.

Servings: 4

Ingredients:

1 cup of white jasmine rice

2 cups chicken stock

1/4 cup of parmigiano

1 1/2 Tbsp olive oil

1 1/2 lbs boneless, skinless chicken thighs cut into cubes

Salt & pepper to taste

1 bunch of green onion chopped

3 tbsp tomato paste

1 tbsp grated ginger (I use ginger paste)

1 1/2 tsp garam masala

1 1/2 tsp chili powder

1 1/2 tsp turmeric

1 14.5 ounce can of crushed tomatoes

1 cup chicken stock

1/2 cup heavy cream

Chopped fresh cilantro for garnish

Directions:

In a medium sauce cook rice with the 2 cups of chicken stack on medium low heat until cooked to your liking and stir in the parmigiano. (20 minutes or more). If the rice is done before the chicken, place in a warmer draw to keep warm.

Heat oil in a med/large frying pan on medium heat. Season chicken with salt & pepper. Add the chicken and chopped green onions to the pan and cook for 5 minutes.

Stir in tomato paste, ginger, garam masala, chili powder & turmeric about 1 minute

Stir in the 1 cup of chicken stock and chrushed tomatoes; season with salt & pepper to taste. Brign to a boil and then reduce heat to a simmer, stirring occasionally until reduced and slightly thickened for about 10 minutes.

Stir in heavy cream and continue cooking for an additional minute.

Pare rice along side the chicken in a serving bowl and garnish with the cilantro.

Enjoy!