Quick Chicken Tikka Masala

Ingredients

• 1 inch knob ginger, peeled
• 4 cloves garlic, peeled
• 1/2 large yellow onion, peeled
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
• 1 1/2 Tbsp garam masala spice blend, divided
• Salt
• 2 Tbsp olive oil, divided
• 1 Tbsp tomato paste
• 1 1/2 tsp ground paprika
• 1/4 tsp cayenne pepper, more or less to taste
• 1 can crushed tomatoes
• 1/2 cup plain Greek yogurt
• 1 Tbsp fresh lemon juice
• 1/4 cup cilantro leaves

Directions

1. In a food processor, pulse the ginger and garlic until finely minced. Add the onion, then pulse again until the onion is finely chopped.
2. In a bowl, toss the chicken with 1 1/2 tsp garam masala and 1 tsp salt. Warm 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 – 7 minutes total, turning the pieces midway through, until cooked through. Move the chicken to a plate.
3. Add the remaining 1 Tbsp olive oil to the same skillet and keep it over medium-high heat. Stir in the chopped onion mixture and sauté until the onions are soft, about 3 minutes.
4. Stir in the tomato paste, the remaining 1 Tbsp garam masala, the paprika, and the cayenne. Cook for 30 seconds, stirring the whole time so the spices bloom without scorching.
5. Pour in the crushed tomatoes, add salt to taste, and cook, stirring now and then, until the sauce is hot, about 2 minutes.
6. Add the chicken back to the skillet and cook for 1 minute longer. Take the pan off the heat, then stir in the Greek yogurt and lemon juice.
7. Serve warm over basmati rice, with cilantro scattered on top.