Chicken Tikka Masala

Directions

1. 1
   Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about to 1 inch wide.
2. 2
   Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often.
3. 3
   Serve over cooked basmati rice and garnish with cilantro.
4. 4
   Place the chicken thigh pieces to a medium bowl.
5. 5
   Add the yogurt and stir to combine. 6 Simmer the sauce:Reduce the heat to medium-low and let the sauce simmer for another 4 minutes.
6. 6
   Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat.
7. 7
   Add the chicken pieces to the pan and coat with sauce.7
8. 8
   Add the chicken thigh pieces and cook for about 6 to 7 minutes, until theyre cooked through.
9. 9
   Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken.
10. 10
    Heat remaining canola oil over medium heat.
11. 11
    Add the onions and cook for 5 minutes, until softened, stirring often.
12. 12
    Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne.