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Quick Chicken Tikka Masala
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Brief Description
Traditional Indian dish served with fresh naan.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Indian
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 1 pieces - ginger (about 2-1/2 inches) peeled
- 4 cloves - garlic peeled
- 1/2 - medium yellow onion
- 1 1/2 pounds - boneless skinless chicken breasts cut into 1-inch cubes
- 2 teaspoons - kosher salt divided, plus more to taste
- 3/4 teaspoons - freshly ground black pepper divided, plus more to taste
- 2 1/2 teaspoons - garam masala divided
- 2 tablespoons - vegetable oil
- 2 tablespoons - unsalted butter
- 1 tablespoons - tomato paste
- 1 1/2 teaspoons - turmeric
- 1/8 teaspoons - cayenne pepper or more, as desired
- 1 cans - 28 oz. crushed tomatoes
- 1 packages - 10 oz. frozen peas thawed
- 1/2 cups - plain yogurt (not Greek) full-fat or low-fat
- 1 tablespoons - fresh lemon juice
- 1/4 cups - fresh cilantro leaves and tender stems
- - Naan (Indian flatbread) for serving
Directions:
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1-1/2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12 inches in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high heat and add butter, chopped onion mixture, 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes.
Add tomato paste, turmeric, cayenne and remaining 1-1/2 teaspoons 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.
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.
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