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dinner

Chicken Tikka Masala

Nervous about cooking Indian food? Ease into it with our surprisingly simple chicken tikka masala. Serve with a side of warm naan and some steamed rice to soak up the amazing sauce.
Servings: 4
Total Time: 45m
Prep Time: 10m
Cooking Time: 35m
Chicken Tikka Masala

Ingredients

  • 1 to 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts cut into bite-size pieces
  • Salt
  • 1 medium onion, diced
  • 4 to 5 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper, more or less to taste
  • 1/2 teaspoon ground turmeric
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • Handful of freshly chopped cilantro, for garnish

Preparation Instructions

  1. Cook the chicken—Heat 1 tablespoon oil in a Dutch oven or ceramic non-stick casserole pan over medium heat. When oil is shimmering, add chicken and cook for about 4 minutes. Flip chicken and continue cooking until chicken is cooked through, another 4 minutes or so. Transfer to a bowl and set aside.
  2. Sauté the onions—Add another splash of oil to ceramic non-stick skillet, if needed, and sauté onions until softened, about 5 minutes. Stir in garlic, ginger, and spices and cook until your kitchen smells incredible, about 1 minute.
  3. Make the sauce—Add tomatoes and simmer, stirring occasionally, until sauce thickens, about 15 to 20 minutes.
  4. Finish and serve—Stir in heavy cream, add chicken, and continue simmering until chicken is warm, about 5 minutes. Taste sauce and add additional salt, if needed. Garnish with cilantro and serve with steamed rice, warm naan, or both.

Tips

Lighten Up!

Looking to cut calories? Substitute 1/2 cup of reduced-fat plain yogurt or sour cream in place of heavy cream.

Check Your Spices

Nothing ruins a dish faster than stale spices. Open the cap and sniff—if a spice isn’t fragrant, it won’t add much flavor to food.