Categorized:
- Healthy
- Main Dish
- Poultry
Tagged:
- cardamom
- cayenne pepper
- chicken
- cilantro
- cinnamon
- coriander
- crushed tomatoes
- cumin
- garlic
- ginger
- greek yogurt
- lemon juice
- nutmeg
- olive oil
- onions
- paprika
- pepper
- tomato paste
Quick Chicken Tikka Masala
Ingredients
- 1 (1 1/2) inch knob ginger, peeled
- 4 cloves garlic, peeled
- 1/2 large yellow onion, peeled
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
- 1 1/2 Tbsp garam masala spice blend*, divided (see notes)
- Salt
- 2 Tbsp olive oil, divided
- 1 Tbsp tomato paste
- 1 1/2 tsp ground paprika
- 1/4 tsp cayenne pepper, more or less to taste
- 1 (28 oz) can crushed tomatoes
- 1/2 cup plain Greek yogurt** (I used fat-free, any kind will work fine though)
- 1 Tbsp fresh lemon juice
- 1/4 cup cilantro leaves
Instructions
- Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
- Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook, rotating halfway through cooking, until cooked through, about 6 - 7 minutes total. Transfer chicken to a plate.
- Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat. Add chopped onion mixture and saute until onions have softened, about 3 minutes.
- Add tomato paste, remaining 1 Tbsp garam masala, the paprika, and cayenne and cook, stirring constantly, 30 seconds.
- Add crushed tomatoes, season with salt to taste, and cook stirring occasionally until mixture is hot, about 2 minutes***.
- Return chicken to pan and cook 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice.
- Serve warm over basmati rice topped with cilantro.
Notes
Copyright 2026 Cooking Classy
