Quick Chicken Tikka Masala

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. 1.

   Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.

   3 min

2. 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. 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. 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. 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