Chicken Tikka Masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the shallots, ginger, garlic, and ¼ cup water together in a blender or food processor to create a thick paste. If it’s not coming together, add up to another ¼ cup of water.

Step 2

Toss the chicken with 2 teaspoons kosher salt and 2 teaspoons garam masala.

Step 3

Heat 1 tablespoon of vegetable oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes or until browned. Remove and set aside.

Step 4

Heat the remaining tablespoon of vegetable oil over medium-high heat in the same pot and add the shallot mixture. Cook for 3 minutes, stirring occasionally. Then add the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne, and let cook, stirring often, for 1 minute.

Step 5

Add the can of tomatoes, tomato paste, and ¼ cup water to the pot and stir to combine. Add the chicken back to the pot and bring to a low simmer. Reduce the heat and allow to simmer for 10 minutes.

Step 6

Remove from heat and stir in the heavy cream.

Step 7

Serve topped with cilantro and alongside naan bread or rice.