Chicken Tikka Masala

Tender chicken and onion in a creamy garam masala tomato sauce over buttery basmati rice.

Ingredients

• ½ cup basmati rice
• 1 yellow onion, thinly sliced
• 1 thumb ginger, minced or grated
• ¼ oz cilantro, roughly chopped
• 1 chili pepper, thinly sliced
• 10 oz chicken breast strips
• 1 teaspoon garlic powder
• 2 teaspoons garam masala
• 1.5 oz tomato paste
• 4 oz cream sauce base
• 1 chicken stock concentrate
• 1 teaspoon sugar
• 1 tablespoon butter
• Vegetable oil
• Salt and black pepper

Instructions

1. Cook the rice with ¾ cup water and a pinch of salt in a small covered pot until tender, 15–18 minutes. Keep covered off the heat. Meanwhile, prepare the onion, ginger, cilantro, and chili.
2. Pat the chicken dry and toss it with the garlic powder, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Cook the onion with a pinch of salt until slightly softened, 2–3 minutes. Add the chicken and cook until browned, 3–5 minutes; it will finish in the sauce.
3. Stir the ginger and garam masala into the pan and cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute. Stir in ½ cup water (1 cup for 4 servings), the cream sauce base, stock concentrate, and sugar. Bring to a boil, then reduce to medium-low and simmer until thickened and the chicken is cooked through, 1–2 minutes. Stir in half the cilantro and season to taste.
4. Fluff the rice and stir in the butter. Divide it between bowls and top with the tikka masala. Garnish with the remaining cilantro and chili.