Chicken Tikka Masala


chicken tikka masala

Chicken Tikka Masala

  • 2 Tbsp EVOO
  • 6 cloves garlic, minced
  • 1 ½ inch piece ginger, minced
  • 1 jalapeno, seeded and minced
  • 1 shallot, minced
  • 1 tsp garam masala
  • ½ tsp smoked paprika
  • 2 14.5oz cans fire roasted tomatoes
  • 2/3 cup heavy cream
  • 1 ½ lb chicken breasts, cut into 1 inch cubes
  • 10 oz frozen peas
  • salt & pepper
  • 3 cups rice

In a large pan, heat oil over medium hight heat. Add the garlic, ginger, jalapeno and shallot. Cook and stir often for 3 minutes.

saute minced veggies

Stir in the spices and cook 30 seconds. Pour in the tomatoes, and scrape up the browned bits on bottom of the pan.

add fire roasted tomatoes

Puree the tomato mixture in a blender or food processor, and then return to the pan. Stir in the cream and season with salt and pepper. Bring it to a boil.

pour cream

Add the chicken, reduce heat to a simmer, and cook 15 minutes, or until the chicken is cooked through.

add raw chicken

Stir in the peas and simmer another 15 minutes, or until it reaches the thickness you want.

Serve over rice.

chicken tikka masala

chicken tikka masala

If I were to do anything differently next time, it would be to add more spice. It is definitely not spicy hot at all, but the flavors are very good. (Maybe it’s the fire-roasted tomatoes).

Recipe found here.

 

Chicken Tikka Masala
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
 
Chicken and peas cooked in a warm, fragrant, creamy tomato sauce and served over rice.
Ingredients
  • 2 Tbsp EVOO
  • 6 cloves garlic, minced
  • 1 ½ inch piece ginger, minced
  • 1 jalapeno, seeded and minced
  • 1 shallot, minced
  • 1 tsp garam masala
  • ½ tsp smoked paprika
  • 2 14.5oz cans fire roasted tomatoes
  • ⅔ cup heavy cream
  • 1 ½ lb chicken breasts, cut into 1 inch cubes
  • 10 oz frozen peas
  • salt & pepper
  • 3 cups rice
Instructions
  1. In a large pan, heat oil over medium hight heat. Add the garlic, ginger, jalapeno and shallot. Cook and stir often for 3 minutes.
  2. Stir in the spices and cook 30 seconds. Pour in the tomatoes, and scrape up the browned bits on bottom of the pan.
  3. Puree the tomato mixture in a blender or food processor, and then return to the pan. Stir in the cream and season with salt and pepper. Bring it to a boil.
  4. Add the chicken, reduce heat to a simmer, and cook 15 minutes, or until the chicken is cooked through.
  5. Stir in the peas and simmer another 15 minutes, or until it reaches the thickness you want.
  6. Serve over rice.

 

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