Quick Chicken Tikka Masala

indian chicken sauté kid-friendly quick & easy quick and healthy 22-minute meals curry stew small plates

Rhoda Boone

4 servings

Source

Ingredients

1 (2 1/2") piece ginger, peeled

4 garlic cloves, peeled

1/2 medium yellow onion

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes

2 teaspoons kosher salt, divided, plus more to taste

3/4 teaspoon 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 tablespoon tomato paste

1 1/2 teaspoons turmeric

1/8-1/4 teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes

1 (10-ounce) package frozen peas, thawed

1/2 cup plain full-fat or low-fat yogurt (not Greek)

1 tablespoon fresh lemon juice

1/4 cup fresh cilantro leaves and tender stems

Naan (Indian flatbread; for serving)

Method

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.