Quick Chicken Tikka Masala
User Reviews
4.4
15 reviews
Good
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Quick Chicken Tikka Masala
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All the flavors of a slow simmered restaurant quality Chicken Tikka Masala but this version is so easy to make and can be ready in 30 minutes or less! So good it may just become a regular in your dinner rotation.
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Ingredients
- 1 (1 1/2) 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 (see notes)
- 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 (28 oz) can crushed tomatoes
- 1/2 cup plain Greek yogurt** (I used fat-free, any kind will work fine though)
- 1 Tbsp fresh lemon juice
- 1/4 cup cilantro leaves
Instructions
- Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
- Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook, rotating halfway through cooking, until cooked through, about 6 - 7 minutes total. Transfer chicken to a plate.
- Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat. Add chopped onion mixture and saute until onions have softened, about 3 minutes.
- Add tomato paste, remaining 1 Tbsp garam masala, the paprika, and cayenne and cook, stirring constantly, 30 seconds.
- Add crushed tomatoes, season with salt to taste, and cook stirring occasionally until mixture is hot, about 2 minutes***.
- Return chicken to pan and cook 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice.
- Serve warm over basmati rice topped with cilantro.
Notes
- For a homemade garam masala spice blend (which I recommend using) whisk together: 2 Tbsp ground cumin, 2 Tbsp ground coriander, 1 1/2 Tbsp ground black pepper, 1 Tbsp ground cardamom, 1 Tbsp ground cinnamon, 1 1/2 tsp ground nutmeg. The blend listed here will make enough to make this recipe 4 times so it's quicker the next few times you make it.
- To make it a little richer sometimes I like to substitute 1/4 cup heavy cream for 1/4 cup of the yogurt. Both ways are delicious though.
- You can let it simmer longer if needed if the canned tomatoes used were watery. If the canned tomatoes were thick you can add a few Tbsp of water if needed to thin the sauce mixture.
- Recipe source: inspired by this recipe on Epicurious
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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