Chicken Tikka Masala

• s. boneless skinless chicken breasts (or boneless skinless chicken thighs, if preferred)2 lb
• masala paste (recipe follows)↗0.25 cup
• plain yogurt↗0.5 cup
• vegetable oil↗1
• canned tomato pureé (not tomato paste)↗2 cup
• heavy cream (sub a 14-ounce can of regular coconut milk)↗1 cup
• kosher salt↗1
• rice↗2 cup
• cilantro↗0.25 cup
• onions (about 3 cups when chopped)↗2
• cloves garlic↗5
• a 2-inch piece of fresh ginger2
• garam masala↗3 tablespoon
• each chili powder (regular), turmeric, and cumin1 tablespoon
• ground cloves↗0.5 teaspoon
• kosher salt↗2 teaspoon
• cayenne pepper↗0.5 teaspoon
• a small pile of cilantro stems
• juice of one lemon1

Step-by-step instructions

1. 1

   MASALA PASTE: Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom!

2. 2

   MARINATE CHICKEN: Cut the chicken into bite sized pieces. Marinate with 1-2 tablespoons of masala paste and the yogurt for about 30 minutes in the fridge.

3. 3

   COOK RICE AND CHICKEN: Get your rice started cooking according to package directions. Then, heat a large, deep nonstick skillet over medium high heat. Heat 1-2 tablespoons of oil. Cook the chicken in batches, undisturbed, until each piece is nice and browned on the outside. Remove from pan and set aside. (Chicken does not need to be fully cooked at this point.)

4. 4

   SAUCE : Add 2-3 tablespoons of masala paste to the same skillet. Stir fry for a few minutes. Add the tomato puree and browned chicken; simmer for 10-15 minutes. (Chicken should now be fully cooked.)

5. 5

   FINISH: Stir in cream or coconut milk. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro. HEAVEN.