It's hard to believe you can get such a full-flavored, deeply spiced chicken tikka masala in just 30 minutes, but we did it! And, like the title says, this classic chicken tikka masala recipe really is as easy as it gets.
Nutrition per serving may change if servings are adjusted.
1½ tablespoons canola oil
1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1½ cups chopped yellow onion (from 1 medium onion)
5 medium garlic cloves, chopped
1 tablespoon grated fresh ginger
2 tablespoons canned no-salt-added tomato paste
1½ teaspoons ground turmeric
1½ teaspoons garam masala
¼ teaspoon cayenne pepper
1 (15 ounce) can no-salt-added tomato puree
1 cup unsalted chicken stock
¼ cup heavy cream
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped fresh cilantro
2 cups cooked long-grain brown rice
Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.