Chicken Tikka Masala

This is the first Indian Curry recipe that I have ever made where I could see it being in a restaurant.  The flavors were so rich and creamy, with that knock you in the face Indian flavors that seriously transport you right there.  The spice mix I used was premade and I bought it in bulk at Costco, but you can find it on Amazon or in quite a few grocery stores.  If you like Indian Curry you will LOVE this recipe!!!

2 tbsp. olive oil - divided
1 lb cubed boneless/skinless chicken thighs - use thighs please...so much deeper and richer flavor
2 tbsp. butter
1 medium onion, chopped
1/4 cup Indian Essentials tikka masala seasoning mix - you could probably mix your own seasoning mix but this made things so easy!
1 15oz can tomato sauce
1/2 cup heavy cream
Chicken Stock - amount will vary

1/2 cup milk
1/2 cup plain greek yogurt
chopped cilantro

Rice
1 cup Jasmine long grain rice
1 cup coconut milk
1 cup water

Heat 1 tbsp. olive oil in large skillet on medium-high heat.  Add chicken and cook until no longer pink; remove.  Heat remaining olive oil and butter in skillet on medium-high heat.  Add onion and cook until translucent.  Add seasoning mix, tomato sauce and chicken.  Cook 10 minutes stirring occasionally.  Stir in heavy cream and reduce heat.  Simmer an additional 10 minutes or until slightly thickened, stirring occasionally.  At this point you can add chicken stock to make the curry your desired consistency.  I usually add about 1/2 cup. 

For the rice, add all ingredients into a rice cooker and cook until rice is nice and tender. 

Mix together the milk and greek yogurt and drizzle over the top of your curry - this is optional and just adds another creamy level to the curry.  Sprinkle the cilantro over the top...and enjoy!!