Quick Chicken Tikka Masala
This Quick Chicken Tikka Masala is bursting with aromatic spices and tender chicken, delivering rich, creamy Indian flavor in under an hour!
Equipment
- Sharp chef’s knife
- Cutting Board
- Large skillet or sauté pan
- Wooden spoon or heatproof spatula
- Measuring spoons and cups
- Microplane or grater
Ingredients
- 1.5 inch knob Ginger peeled, finely minced or grated
- 4 cloves Garlic peeled, finely minced
- 0.5 large Yellow onion peeled, diced finely
- 1.5 lbs Chicken breasts boneless, skinless, diced into 1-inch cubes
- 1.5 Tbsp Garam masala spice blend divided
- Salt to taste
- 2 Tbsp Olive oil divided
- 1 Tbsp Tomato paste
- 1.5 tsp Ground paprika
- 0.25 tsp Cayenne pepper adjust to taste
- 1 28 oz can Crushed tomatoes
- 0.5 cup Plain Greek yogurt
- 1 Tbsp Fresh lemon juice
- 0.25 cup Cilantro leaves chopped, for garnish
Instructions
- Peel and finely mince the ginger and garlic. Dice the half onion into small pieces.
- Toss the cubed chicken breast with 1 tablespoon of garam masala and a pinch of salt.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken in an even layer and sear until golden brown on all sides, about 4-5 minutes. Remove the chicken and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Add the diced onion, ginger, and garlic and sauté until translucent and fragrant, about 3-4 minutes.
- Stir in the tomato paste, paprika, cayenne pepper, remaining garam masala, and a pinch of salt. Cook for another 1-2 minutes to deepen the flavors.
- Pour in the crushed tomatoes, stir to combine, and bring to a gentle simmer. Cook uncovered for 10 minutes to thicken the sauce and meld flavors.
- Add the seared chicken back into the pan. Cover and simmer for 7-10 minutes, or until the chicken is cooked through and tender.
- Remove the pan from heat. Stir in the Greek yogurt and fresh lemon juice gently until creamy and well blended. Adjust salt and cayenne to taste.
- Sprinkle chopped cilantro leaves on top for garnish. Serve hot with basmati rice or warm naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas.
- Add diced bell peppers or peas during simmering for extra texture.
- Adjust cayenne pepper to control spiciness to your preference.