Quick Chicken Tikka Masala by Anna Marie - Musely
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Quick Chicken Tikka Masala

posted in Food & Drink > Recipes
  • Ingredients

    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)
    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
    Cooked jasmine or basmati rice, for serving

  • 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 (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).

  • ). Return chicken to pan and cook 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice. Serve warm over 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. If using a store-bought garam masala spice blend, look for one that has the same spices in the ingredients label to those listed here (I think the McCormick one does, it doesn't have to have nutmeg) otherwise you could get an entirely different outcome.

  • The blend listed here will make enough to make this recipe 4 times so it's quicker the next few times you make it.


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