Chicken Avocado Tikka Masala

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. avocado oil
• 6 4-ounce chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 tsps. garam masala
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 1 can (14-ounce) crushed tomatoes in juice, no salt added (do not drain)
• 4 cloves garlic
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 cup water
• 2 ripe, fresh avocados, halved, pitted and peeled
• 2 Tbsp. fresh cilantro, chopped

Instructions:

1. Heat oil in a large nonstick pan over medium-high heat. Add chicken and cook, stirring until cooked through, about 5 minutes. Remove chicken from pan; set aside.
2. Reduce heat to medium. Add onion and cook stirring occasionally until onion is soft, about 3 minutes. Add garam masala, cumin, turmeric, coriander and ginger. Continue to stir for about 20 seconds until fragrant.
3. Place tomatoes, garlic, chili powder and salt in a blender. Cover and blend until smooth. Add tomato mixture into pan with onion and spices, and simmer over medium heat for 5 minutes. Add cooked chicken and simmer for another 10 minutes, until sauce thickens.
4. Place avocado and water in a blender. Cover and blend until smooth. Add avocado mixture into pan and bring to a simmer, about 5 minutes. Garnish with cilantro.

Notes & Tips: