Speedy Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular Indian dishes out there, and I love it, but I wanted to make a simpler version that was both speedy, healthy and tasty.

This dish is great when served over rice.

what you need:

  • 4 teaspoons garam masala
  • half teaspoon salt
  • quarter teaspoon turmeric
  • half cup all-purpose flour
  • 1 pound chicken tenders
  • 4 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced Onions
  • 4 teaspoons minced fresh ginger
  • 1 28-ounce can plum tomatoes, undrained
  • one third cup whipping cream
  • half cup chopped fresh cilantro for garnish

How to make it

  1. Stir together garam masala, salt and turmeric in a small dish.
  2. Place flour in a shallow dish.
  3. Sprinkle chicken with half a teaspoon of the spice mixture and dredge in the flour.
  4. Heat 2 teaspoons oil in a large skillet over medium-high heat.
  5. Cook the chicken until browned, 1 to 2 minutes per side.
  6. Transfer to a plate.
  7. Heat the remaining oil in the pan over medium-low heat.
  8. Add garlic, onion and ginger and cook, stirring often, until starting to brown at about 5 to 7 minutes.
  9. Add the remaining spice mix and cook, stirring, until fragrant, about 30 seconds to 1 minute.
  10. Sprinkle with 1 tablespoon of flour and stir until coated.
  11. Add tomatoes and bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon.
  12. Cook, stirring often, until thickened and the onion is tender, should take about 3 to 5 minutes.
  13. Stir in cream.
  14. Add the chicken to the pan.
  15. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, around 3 to 4 minutes.
  16. Garnish with cilantro and serve.

Roger Stringer spends most of his time solving problems for people, and otherwise occupying himself with being a dad, cooking, speaking, learning, writing, reading, and the overall pursuit of life. He lives in Penticton, British Columbia, Canada