Tomato Massala Chicken

Butter chicken and chicken tikka masala are two of the most beloved Indian dishes in the US and UK.  They're also related recipes.  This version combines the best of both worlds: the ease of meat preparation for butter chicken (recipe from Budget Bytes), but some of the finishing touches for the sauce found in tikka masala (recipe from Cook's Illustrated).

Tomato Massala Chicken

serves 6

Quickly brown in large stock pot:

2 chicken breasts, diced and seasoned with salt and pepper

2 tbsp. butter

Remove chicken to a side plate.

Saute for 3 minutes, until just softening:

1 white or yellow onion, diced

1 inch fresh ginger, minced

Add and bloom for at least 30 seconds:

1 tbsp. garam masala

1 tbsp. tomato paste

1/4 tsp. cayenne pepper

Add and simmer, covered, on medium low for 10-15 minutes:

28 oz. can crushed tomatoes

2 tsp. sugar

1/2 tsp. salt

reserved chicken

To finish, stir in:

2-3 tbsp. garlic olive oil

3/4 c. heavy cream

Serve over basmati rice.

Recommended product:

If you'd rather be healthy, substitute the heavy cream with an entire single-serving cup of Fage plain Greek yogurt, in either 0% or 2% fat.