Recipes like this skillet chicken tikka masala are a life-saver and help keep me on track during the week. The ingredient list is short, there’s almost no prep work, and the end result does not mean a sink full of dirty dishes. Even on nights when I don’t feel like cooking and just want to order take-out, I can usually convince myself to spend 30 minutes to get a home-cooked meal on the table. Despite its simplicity, this recipe was very flavorful. I’ve fallen in love with fresh ginger over the past few months, and it’s great in this creamy tomato sauce.
If you have a little more time on your hands, I shared another chicken tikka masala recipe before. It’s slightly more traditional, made with a yogurt and spice marinade for the chicken and a more involved sauce recipe. You could even make your own naan, I love that recipe so much! When you just need quick and easy though, this skillet chicken tikka masala and some store-bought naan will totally do the trick.
By Tracey
Skillet Chicken Tikka Masala
adapted from The Best Simple Recipes
Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tablespoon garam marsala
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Directions:
Add the tomatoes to the bowl of your food processor and pulse just until partially broken down.
Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil shimmers, add the chicken and cook until browned on all sides, about 5 minutes. Remove to a plate.
Reduce the heat to medium and add the onion to the pan. Cook for 4-5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, only about 1 minute. Add the tomatoes and bring the mixture to a simmer then reduce the heat to medium-low. Cover and cook for 2-3 minutes, or until the mixture has thickened slightly.
Stir in the cream and return the browned chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer until thickened (it’ll only take a few minutes), then stir in the parsley and season to taste with salt and pepper. Serve over rice.
