I really enjoy Indian food. While I’m sure this recipe stands as a little less than authentic, it was perfect for a week-night meal. Even the kiddos were participants, and though I think it tested the limits of their palate, they moped up their portions with flat bread.
I do want to note that I basically used 3/4 of each spice measuring. Meaning that if the recipe called for 1 tsp. I used a little bit less. This worked well for us, and next time I will also be sure to use a little bit less ginger. I sort of went wild and I think I used more than the recipe called for. Another addition I will make next time is that of heavy cream. I’d add no more than 2-3 tbsps. but I think it would play out well in this combination.
Last but not least, I wouldn’t serve this meal without the yogurt. It was absolutely the perfect add-in. My boys could add in as much or as little as they liked, and it makes the dish even creamier.
I hope your Wednesday is a good one!
1 (2 1/2″) piece ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1: cubes
2 teaspoons kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 1/2 teaspoons garam masala, divided
2 tablespoons vegetable oil (or use olive oil)
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 1/2 teaspoon turmeric
1/8-1/4 cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (10 ounce) package frozen peas, thawed
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro
Naan (Indian flatbread; for serving)
Using a hand immersion blender or another food processor, pulse ginger and garlic until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 tsp. salt, 1/2 tsp. pepper, 1 tsp garam masala in a medium bowl.
Heat oil over high heat in a large skillet (at least 12″ in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, and 1/2 tsp salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice.
This recipe was taken from Epicurious.com.
2 thoughts on “Quick Chicken Tikka Masala”
Looks like another great recipe. I can’t wait to try it. We also love Indian food, and Chicken Tikka Masala is what Joe always orders when we go out to Indian restaurants. Do you have Patak’s mild curry paste out there? I find that a tablespoon or 2 of this paste is wonderful and all you need.
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I will look for Patak’s! Thank you for the tip. Sometimes those flavors and spices are truly the thing that makes the dish!! Thank you!! ❤