This fragrant chicken tikka masala dish is made with the most creamiest and luscious sauce, rich in flavor and spices, and just the right amount of chicken to sauce ratio. Spoon over a bed of hot basmati rice and serve with lots of cilantro and garlic naan bread. And that just about brings you to Indian food heaven
- 4 tbsp olive oil, divided
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 1 2-inch piece of ginger, minced
- 3 cloves garlic, minced
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- pinch of cayenne pepper (if you like heat, add more if preferred)
- 1 tsp salt
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes (or two 15 oz cans)
- 1½ cups heavy whipping cream
- fresh cilantro, chopped
- 1 tbsp coconut sugar (brown sugar will work okay too)
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Heat 2 tbsp olive oil in a large, deep skillet over medium/high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook for about 10-12 minutes, until fully cooked through. Remove from skillet.
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Reduce heat to medium and add 2 tbsp olive oil to the skillet. Add onion and sauté until soft, about 3 minutes. Add ginger and garlic, cook for 2 more minutes.
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Add garam masala, ground coriander, turmeric, cumin, paprika, cayenne pepper, and salt to the skillet. Toast the spices for 2 minutes, stirring frequently.
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Stir in tomato paste, cook for 1 minute. Add diced tomatoes and stir to combine. Bring to a boil and reduce heat to low, simmer for 10 minutes, uncovered. Add heavy cream, stir to combine.
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Return chicken to the skillet, stir until chicken is well coated in sauce. Add coconut sugar and give it one last stir. Garnish with cilantro. Serve over basmati rice and with garlic naan bread.