Quick Chicken Tikka Masala Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Traditional Indian dish served with fresh naan.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Indian

    Prep Time: 20 min
    Cook Time: 20 min



    Posted On:

    February 23, 2017

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