Quick Chicken Tikka Masala
have tried this
totally recommend
Quick Chicken Tikka Masala
4 servings, 1 1/2 cups each
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INGREDIENTS
- 4 teaspoons garam masala (see Note)
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/2 cup all-purpose flour
- 1 pound chicken tenders
- 4 teaspoons canola oil, divided
- 6 cloves garlic, minced
- 1 large sweet onion, diced
- 4 teaspoons minced fresh ginger
- 1 28-ounce can plum tomatoes, undrained
- 1/3 cup whipping cream
- 1/2 cup chopped fresh cilantro for garnish
PREPARATION
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
- Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. 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.
TIPS
- Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.
