Chicken Tikka Masala

Oh my word, friends- these past few weeks have been something else! I’m not claiming to have more going on than anyone else, but I am definitely saying that I have more going on than I would prefer 🙂 Between work and class and life- who has time to do anything??

Chicken TikkaIt is for this reason (insanely jam packed schedules) that today’s post is so awesome- I have the most delicious, relatively not- unhealthy, time sensitive dinner. I’m going to call it Chicken Tikka Masala, but you should know that it’s really just my take on the dish. If this were a traditional recipe, my chicken would be marinated in yogurt for a while and then roasted, and I would likely be making my own spice blend. But this isn’t a traditional recipe, so…..LIBERTY!!

The background is this- during a work lunch last week, a friend mentioned that she had made a really good Chicken Tikka in her slow cooker, so she agreed to forward the recipe. (Actually, we were mainly talking about chicken thighs, and how I cannot handle cooking with them or eating them. The fat, and the changing textures, and the color…I’ve tried, but I simply cannot get behind them. Anyway, I digress.) I don’t like using a crock pot (I know, what am I??) so I updated the process and changed around a few ingredients. After I got home from grocery shopping over the weekend I was positively starving, so I threw this together.Chicken Tikka2And it. was. magical.

Chicken Tikka3Seriously, this was a 30 Minute Meal, from grocery bags to sitting down at the table. I was feeling extra time conscious so I used frozen rice, but you can definitely put the rice on first and then start the chicken. And the flavor…amazing!! The only thing missing from my beloved Aab India is the naan, and I didn’t even miss that too terribly. All I’m saying here is that if you’re in need of a quick, delicious weekday meal that doesn’t involve stopping for takeout, this is a definite winner. Give it a try!

Chicken Tikka Masala

Adapted from The Lemon Bowl

2 pound boneless, skinless chicken breasts, cleaned
1 medium yellow onion
15 oz can light coconut milk
1 cup plain greek yogurt
About 5 tbsp tomato paste (get a tiny can and use a little more than half)
2 tablespoons grated ginger root (I used the squeeze tube…)
2 garlic cloves, chopped or grated…or in a squeeze tube
3 tablespoons garam masala, divided (I know that you’re thinking you’ll never use this after this recipe, so why buy it? Answer: so you can keep making this recipe.)
1 tablespoon cornstarch
2 teaspoon salt, divided
2-4 tbsp sriracha
1 tsp smoked chipotle powder (optional, but awesome)
½ cup chopped cilantro
Olive oil

Jasmine or basmati rice (Trader Joes makes frozen, so…efficiency!)

Prepare the sauce: in a large bowl, whisk together the yogurt, coconut milk, tomato paste, ginger, garlic, 2 tbsp garam masala, starch and 2 tbsp sriracha. Set aside. Chop the onion to about a medium dice.

Prepare the chicken: Heat a wide, heavy pan to medium high and add about 1 tbsp olive oil. Trim any visible fat from the chicken, cut into 1 inch chunks, and add to the hot pan. Cook the chicken for about seven or eight minutes, turning occasionally so that the edges take on some color. Add the onion, along with 1 tbsp garam masala, 1 tsp kosher salt, and smoke chipotle powder. After about two minutes, pour the yogurt sauce over the chicken, cover, and reduce heat to medium or even medium low (hint: it gets much darker as it cooks). Cook for about fifteen minutes, stirring occasionally (After ten minutes or so, give it a taste test. Add salt and the rest of the sriracha to taste). Remove from the heat and let sit for a minute or two, then serve over rice. Sprinkle one some cilantro- it makes everything taste fresh and wonderful! Serve with naan, or some green veggies, or nothing at all. Life is busy, so you do you 🙂

  • Yummm!!! I love chicken tikka masala, sooo good – I’ll have to try this recipe 🙂 I use garam masala all the time, it’s pretty versatile – or maybe I just cook way too much Indian food haha.

    • Erin

      hmm…maybe I just need to cook more indian food!

  • Katie

    Haha, we have garam masala for whatever reason and I just used it in a cooksmarts recipe last night. Hurrah for yummy spices! Your photos look amaaazing by the way. Looks so tasty!!