How To Make Quick Chicken Tikka Masala
Chicken pieces cooked in a tomato-based sauce, this chicken tikka masala recipe is bursting with flavors from a tasty blend of Indian spices.
Serves:
Ingredients
- 1½knob gingerpeeled
- 4garlic clovespeeled
- ½largeyellow onionpeeled
- 1½lbschicken breastsboneless skinless, diced into 1 inch cubes
- 1½tbspgaram masala spice blenddivided
- saltto taste
- 2tbspolive oildivided
- 1tbsptomato paste
- 1tspground paprika
- ¼tspcayenne peppermore or less to taste
- 28oztomatoescanned, crushed
- ½cupplain Greek yogurt
- 1tbspfresh Lemon Juice
- ¼cupcilantro leaves
Instructions
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Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
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Toss chicken with 1 1/2 teaspoon garam masala and 1 teaspoon salt. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.
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Add chicken and cook, rotating halfway through cooking, for about 6 to 7 minutes until cooked through. Transfer chicken to a plate.
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Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add chopped onion mixture and saute for about 3 minutes until onions have softened.
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Add tomato paste, remaining garam masala, paprika, and cayenne and cook, stirring constantly, for 30 seconds.
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Add crushed tomatoes, season with salt to taste, and cook for about 2 minutes stirring occasionally until the mixture is hot.
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Return chicken to the pan and cook for 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice.
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Serve warm over basmati rice topped with cilantro.
Nutrition
- Calories: 461.49kcal
- Fat: 25.31g
- Saturated Fat: 6.84g
- Trans Fat: 0.18g
- Monounsaturated Fat: 11.55g
- Polyunsaturated Fat: 4.37g
- Carbohydrates: 18.70g
- Fiber: 4.13g
- Sugar: 8.28g
- Protein: 41.09g
- Cholesterol: 113.65mg
- Sodium: 1086.68mg
- Calcium: 95.23mg
- Potassium: 1066.13mg
- Iron: 2.49mg
- Vitamin A: 147.69µg
- Vitamin C: 34.23mg
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