10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

When Ben was out of town last week, two very important things happened.

One. Butters was sulking hardcore, waiting for his dad. Even though I’m the one that has been feeding him, walking him, clothing him and loving him every single second.

Two. I had no one to share this chicken tikka masala with! So I had all four servings in one whole day. Oh, and I also had maybe 5 pieces of garlic naan to sop up all that creamy sauciness.

Ingredients:

•     1 cup basmati rice
•     1 1/2 tablespoons canola oil
•     1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
•     Kosher salt and freshly ground black pepper, to taste
•     1/2 medium sweet onion, diced
•     3 tablespoons tomato paste
•     3 cloves garlic, minced
•     1 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
•     2 tablespoons chopped fresh cilantro leaves

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