Quick And Easy Chicken Tikka Masala Recipes

EASY CHICKEN TIKKA MASALA

Steps:

• Marinate the chicken in the yogurt (1/2 cup), 1/2 tablespoon of the garam masala, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon) for at least 20 minutes or overnight.
• Heat 2 tablespoons butter in a large, deep skillet or pot over medium-high heat.
• Brown the marinated chicken on both sides over very high heat- it shouldn't be fully cooked, you're just trying to get some color on it (about 2-3 minutes on each side). Remove from the pot and set aside.
• Add remaining 2 tablespoons butter to pot and sauté the onions over medium heat until very soft, about five minutes.
• Stir in the remaining 1 tablespoon garam masala and cayenne pepper (1/4 teaspoon). Sauté for a minute or so, until spices are toasted and fragrant.
• Add the 2 cloves minced garlic and minced fresh ginger (1 tablespoon) and sauté for approximately 1 minute, or until fragrant.
• Pour in the 14.5 oz. crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.
• Stir in the heavy cream (1/2 cup). Taste and adjust seasoning if necessary.
• Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.

EASY CHICKEN TIKKA MASALA

Steps:

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.

QUICK CHICKEN TIKKA MASALA

Steps:

• 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 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
• Heat oil over high in a large skillet (at least 12" 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 and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. 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.