Quick Chicken Tikka Masala
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Yellow Onion2.5 tsps
Garam Masala (divided)2 tbsps
Vegetable Oil2 tbsps
Unsalted Butter1 tbsp
Tomato Paste1.5 tsps
Turmeric1 tsp
Cayenne Pepper1 tbsp
Lemon Juice (fresh)Directions:
1
Pulse ginger and garlic in a food processor until finely chopped
2
Add onion and pulse again until finely chopped
3
Toss chicken with 1 1/2 tsp
4
Salt, 1/2 tsp
5
Pepper, and 1 tsp
6
Garam masala in a medium bowl
7
Heat oil over high in a large skillet (at least 12" in diameter)
8
Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes
9
Transfer chicken to a clean medium bowl
10
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp
11
Salt, and 1/4 tsp
12
Pepper
13
Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes
14
Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp
15
Garam masala and cook, stirring constantly, about 30 seconds
16
Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes
17
Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more
18
Remove from heat and stir in yogurt and lemon juice
19
Season with salt and pepper
20
Divide among 4 plates, top with cilantro, and serve with naan
21
Pulse ginger and garlic in a food processor until finely chopped
22
Add onion and pulse again until finely chopped
23
Toss chicken with 1 1/2 tsp
24
Salt, 1/2 tsp
25
Pepper, and 1 tsp
26
Garam masala in a medium bowl
27
Heat oil over high in a large skillet (at least 12" in diameter)
28
Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes
29
Transfer chicken to a clean medium bowl
30
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp
31
Salt, and 1/4 tsp
32
Pepper
33
Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes
34
Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp
35
Garam masala and cook, stirring constantly, about 30 seconds
36
Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes
37
Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more
38
Remove from heat and stir in yogurt and lemon juice
39
Season with salt and pepper
40
Divide among 4 plates, top with cilantro, and serve with naan