I decided to make this chicken tikka masala recipe when I had some chicken breast in the fridge and didn’t know what to make with it for dinner. After a quick glance at the recipe index of a friend’s blog, chicken tikka masala jumped right out at me.
Chicken tikka masala is a South Asian curry dish of roasted chicken chunks in a spicy sauce. The sauce is usually creamy, spiced and orange-colored.
I love Indian cuisine, with its intense, aromatic flavors, and I needed just a few quick items from the grocery store to make this recipe. I was fairly certain it wouldn’t go over too well with my kids, so I didn’t even bother to try them on it. They ate some plain chicken and once they were in bed, Mom and Dad had a little chicken tikka masala feast.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 jalapeno, chopped
- 1 1-inch piece fresh ginger, peeeld and minced
- 4 skinless, boneless chicken breasts, cubed into 1/2 inch pieces
- 1/2 cup tikka masala curry paste
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 14-oz can diced tomatoes
- 1 14-oz can coconut milk
- 1/4 cup fresh cilantro leaves, chopped
- In a large skillet, heat oil over medium high heat until shimmering. Add onions and cook until softened, about 4 minutes. Add jalapeno and ginger and cook until just fragrant, about 30 seconds. Add chicken and curry paste and stir well to coat chicken. Cook, stirring frequently, until chicken is almost cooked through, 4 to 5 minutes. Season with salt and pepper.
- Add tomatoes in their juice and the coconut milk. Bring mixture to a boil, then lower the heat and simmer, covered, for 20 minutes.
- Sprinkle with chopped cilantro leaves and serve.