Chicken Tikka Masala

2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
2 tbsp olive oil
Salt and pepper to taste
1 medium sweet onion, diced finely
4 cloves of garlic minced
1 1/2 tbsp ginger grated
1 tbsp garam masala
1 1/2 tsp turmeric
1 1/2 tsp chili powder
16 oz tomato sauce
3 tbsp tomato paste
2 tbsp reduced sodium soy sauce
1 1/2 cups chicken stock
3/4 cup heavy cream
2 cups jasmine or basmati rice, cooked

In a large skillet combine the oil, chicken and onion. Cook until golden.
Add the ginger, garlic, garam masala, turmeric, and chili powder. Cook until fragrant (about 1 minute).
Add the soy sauce, tomato paste, tomato sauce and chicken stock. Bring to a boil, reduce heat and simmer for 10 minutes or until the liquid is reduced and the sauce thickens.
Add the heavy cream, and heat through (about a minute).
Serve over rice.