Chicken Tikka Masala with Brown Rice

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 cup Plain yogurt (dairy)
• 2 tbsp Lemon juice
• 2 tbsp Ginger-garlic paste
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 medium Onion
• 28 oz Canned crushed tomatoes
• 0.5 cup Heavy cream
• 1.5 cups Brown rice
• 0.25 cup Fresh cilantro

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch (2.5 cm) bite-sized pieces. In a medium bowl, combine the cut chicken with 1 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp ginger-garlic paste, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp chili powder, and 1 tsp salt. Stir until the chicken is completely coated, then cover the bowl and refrigerate to marinate for at least 30 minutes.
2. 2Measure the 1.5 cups brown rice into a medium saucepan. Add 3 cups of water and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 30-45 minutes, or until all the water has been absorbed and the rice is tender.
3. 3Dice the 1 medium onion into 1/2-inch (1.25 cm) pieces. Place a 12-inch (30 cm) large skillet over medium heat (350°F / 175°C). Add 2 tbsp olive oil to the skillet, and once it shimmers, add the diced onion. Cook the onion, stirring occasionally, for 5-7 minutes, until it is softened and translucent.
4. 4Add the marinated 1.5 lbs chicken thigh pieces to the skillet with the softened onion. Increase the heat to medium-high (375°F / 190°C) and cook for 8-10 minutes, turning the chicken pieces occasionally, until they are browned on all sides.
5. 5Pour the 28 oz canned crushed tomatoes into the skillet with the browned chicken and onions. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (300°F / 150°C). Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6Uncover the skillet and stir in the 0.5 cup heavy cream. Let the sauce simmer gently over medium-low heat (300°F / 150°C) for another 5 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is fully coated.
7. 7Finely chop the 0.25 cup fresh cilantro. Serve the chicken tikka masala generously spooned over the cooked 1.5 cups brown rice, then garnish each serving with the chopped fresh cilantro.

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