QUICK CHICKEN TIKKA MASALA
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Provided by Rhoda Boone
Categories Chicken Sauté Kid-Friendly Quick & Easy Quick and Healthy 22-Minute Meals Curry Stew Small Plates
Yield 4 servings
Number Of Ingredients 18
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.
QUICK CHICKEN TIKKA MASALA FOR TWO
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We've simplified it to a one-skillet dish for two and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice. From Eatingwell.com
Provided by Gagoo
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.).
- Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
- Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
QUICK TIKKA MASALA
Adapted from Blake Royer's "Dinner Tonight" column at Serious Eats; he adapted it from a recipe he found at about.com.
Provided by DrGaellon
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grate 1 piece of ginger into a large zip top bag. Add the garlic, salt, pepper, cilantro, lemon zest, lemon juice, 1 tbsp yogurt and 1 tbsp oil. Add the chicken, press out as much air as possible and seal. Set aside (at room temperature) to marinate while proceeding.
- Heat the remaining oil in a large skillet over low heat. Roughly chop the remaining piece of ginger and add it to the oil, with the onion. Cook gently 10-15 minutes until well caramelized and almost mushy. Add chili powder, garam masala and turmeric; stir well. Cook 2-3 minutes to bloom and blend the flavors. Season with a generous pinch of salt and scrape mixture into a bowl; set aside.
- Increase heat to medium-high; empty the zip top bag into the skillet. Cook, turning occasionally, until golden brown and cooked through but still tender. Return spice mix to pan. If using cream, add it at this point. If not, add flour then yogurt. Stir in tomato paste. Simmer 5 minutes.
- Adjust seasoning with salt, pepper or lemon juice if needed. Serve with basmati rice or naan.
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