Ingredients
The following ingredients have 4 Servings
- 1 cup basmati rice
- 1 1/2 tablespoons canola oil
- 1 1/2 pounds boneless skinless chicken thighs (cut into 1-inch chunks)
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 medium sweet onion (diced)
- 3 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 15-ounce can tomato sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves
Instruction
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
- Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream until heated through, about 1 minute.
- Serve immediately with rice, garnished with cilantro, if desired.
