Easy Chicken Tikka Masala
A skillet of creamy chicken tikka masala simmering on the stove will fill your home with warm smells of coconut curry. With lots of exciting spice and healthy vegetables, you'll find yourself craving this dish often.
Servings: 6
Ingredients
- 4 cloves garlic, finely minced or pressed
- 1 tablespoon grated peeled ginger root
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- ¼ cup lemon juice (from 1 lemon)
- 1 teaspoon kosher salt
- 2 lb. boneless skinless chicken breasts, cubed into 1 inch pieces (boneless skinless chicken thighs can be substituted if you prefer)
- 2 tablespoons ghee or coconut oil
- 1 medium onion, thinly sliced (about 2 cups)
- 1 green bell pepper, thinly sliced (about 1 cup)
- 2 medium carrots , thinly sliced (about ¾ cup)
- ¼ cup tomato paste
- ½ teaspoon red pepper flakes
- 1 can (28 oz.) whole peeled tomatoes
- 1 can (13.66 oz.) coconut milk
- ¾ cup chopped cilantro, divided, plus extra for garnish
- 1 cup frozen peas, thawed
- steamed rice or naan, for serving
Instructions
- Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.4 cloves garlic, finely minced or pressed, 1 tablespoon grated peeled ginger root, 2 teaspoons ground turmeric, 2 teaspoons garam masala, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon ground cardamom
- For marinade, whisk lemon juice, salt, and half of spice mixture in a small bowl. In a gallon size resealable bag, add chicken and marinade, making sure all of the chicken is coated in marinade. Chill for 1 to 4 hours. Refrigerate remaining spice mixture.¼ cup lemon juice , 1 teaspoon kosher salt
- Heat ghee or coconut oil in a large heavy skillet over medium heat. Add chicken and brown, about 8 minutes; remove to plate. Chicken will not be fully cooked.2 lb. boneless skinless chicken breasts, cubed into 1 inch pieces, 2 tablespoons ghee or coconut oil
- Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.1 medium onion, thinly sliced, 1 green bell pepper, thinly sliced , 2 medium carrots , thinly sliced
- Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3 to 4 minutes.¼ cup tomato paste, ½ teaspoon red pepper flakes
- Add tomatoes with juices, crushing them with your hands as you add them. Scrape up browned bits from bottom of pot; add coconut milk and half the chopped cilantro. Simmer 10 to 15 minutes or until sauce is beginning to thicken.1 can (28 oz.) whole peeled tomatoes, 1 can (13.66 oz.) coconut milk, ¾ cup chopped cilantro, divided, plus extra for garnish
- Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.
- Stir in peas and remaining cilantro.1 cup frozen peas, thawed
- Serve with rice, naan, and additional cilantro, if desired.
Video
Notes
- Shortcut: Use your favorite curry powder in place of the ground spices.
- Nutrition information does not include rice or naan.
Nutrition
Calories: 433kcal | Carbohydrates: 21g | Protein: 38g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 870mg | Potassium: 1337mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4244IU | Vitamin C: 57mg | Calcium: 104mg | Iron: 6mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.