Quick Chicken Tikka Masala
A flavorful Indian curry dish featuring tender chunks of chicken breast cooked in a rich, creamy tomato sauce with aromatic spices like garam masala and turmeric. Finished with peas, yogurt, and fresh cilantro, this comforting meal is perfect served with warm naan bread.
Ingredients
- •1 piece ginger
- •4 cloves garlic
- •½ medium yellow onion
- •1½ pounds boneless skinless chicken breasts
- •2 teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •2½ teaspoons garam masala
- •2 tablespoons vegetable oil
- •2 tablespoons unsalted butter
- •1 tablespoon tomato paste
- •1½ teaspoons turmeric
- •¼ teaspoon cayenne pepper
- •1 can crushed tomatoes
- •1 package frozen peas
- •½ cup plain yogurt
- •1 tablespoon fresh lemon juice
- •¼ cup fresh cilantro
- •1 serving naan
Cooking Instructions
- 1.
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
3 min
- 2.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
2 min
- 3.
Heat oil over high 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.
5 min
- 4.
Heat same skillet over medium-high and add butter, chopped onion mixture, 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 1/2 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.
7 min
- 5.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.
3 min