Chicken Tikka Masala

1 C. basmati rice

2 T. unsalted butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

Kosher or Real salt and freshly ground black pepper to taste

1 onion, diced

2 T. tomato paste

1 T. freshly grated ginger

3 garlic cloves, minced

2 tsps. garam masala

2 tsps. chili powder

2 tsps. turmeric

1 (28-ounce) can diced tomatoes 

1 cup chicken stock

1/3 cup heavy cream

1 T. fresh lemon juice

1/4 cup chopped fresh cilantro leaves

Instructions:

1. Cook rice.

2. Melt butter in a large skillet over medium heat.

3. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.

4.  Stir in tomato paste, ginger, garlic, garam masala, chili powder and numeric until well combines, about 1-2 minutes.

5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

6. Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.

7. Place rice and chicken mixture into bowls or meal prep containers garnished with cilantro, if desired.