Craving a warm, comforting bowl of creamy, rich curry? Skip the takeout next time- you can make it at home (on a weeknight!!) easy-peasy and much healthier! I rarely go out for Indian food anymore because my home cooked Tikka Masala cures my cravings, never upsets my stomach (TMI, sorry), and leaves me feeling satisfied knowing I cooked for the family! Check it out.

INGREDIENTS:

MARINADE

• 1 1/2 pounds boneless, skinless chicken thighs OR boneless skinless chicken breast, cut into bite-size chunks
• 1 cup plain Greek yogurt
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Kosher salt and freshly ground black pepper, to taste

• 1 1/2 tablespoons canola oil
• 1/2 medium yellow onion, diced
• 3 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 1/2 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*
• Rice and naan bread for serving, if desired

DIRECTIONS:

1. Combine chicken and marinade ingredients in a plastic Ziploc bag or bowl. Refrigerate for at least 30 minutes, the longer the better.  You can do this the night before if you want!
2. Heat canola oil in a large pot (Dutch oven) over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.**
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1-2 minutes.
4. 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 15 minutes.
5. Stir in heavy cream. 
6. Serve over rice with naan for dipping, or however you please!

* More or less heavy cream can be used to your preference. I like mine extra creamy, so I tend to use a little extra heavy cream. Half-and-half works great, too.

** Remove the chicken from marinade with tongs; discard the remaining liquid.