Easy Chicken Tikka Masala
Easy Chicken Tikka Masala
Hello my fellow foodie adventurers!
Today’s quest is a fragrant triumph: Easy Chicken Tikka Masala! This is one of the simplest recipes in my arsenal, and you’ll love how effortlessly it comes together—I just toss everything in a pot and let it work its magic while I’m off setting up a pergola in the backyard (true story!). I only popped in to stir a couple of times, with my rice humming along in the rice cooker—I love that thing! Picture this: spicy shredded chicken in a rich, creamy curry sauce, simmered with aromatic spices like turmeric, cumin, and cardamom, creating a dish that rivals most Indian restaurants. It’s a one-pot wonder that’s bursting with flavor, perfect for busy nights, and pairs beautifully with fluffy rice and warm naan. Ready to wield your pot and claim this treasure?
Ingredients You’ll Need (The Quest Inventory)
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2 cups white rice, uncooked (the fluffy scrolls)
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1 ½ lb. chicken tenderloins (the tender champions)
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1 tbsp. butter (the creamy ember)
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1 sweet onion, diced (the humble village root)
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1 ½ tbsp. minced garlic (the bold essence)
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1 tbsp. grated fresh ginger (the fiery spark)
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16 oz. crushed tomatoes (the ruby tide)
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3 tsp ground cumin (the earthy chant)
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½ tsp ground cardamom (the exotic whisper)
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1 tsp cayenne pepper (the fiery sting)
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½ tsp black pepper (a shadow kiss)
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2 tsp paprika (the smoky glow)
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2 tsp turmeric powder (the golden light)
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3 tsp chili powder (the spicy flame)
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1 tsp sugar (the sweet balance)
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2 tsp salt (the seasoning rune)
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1 ¼ cup heavy cream (the creamy tide)
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Naan bread, for serving (the warm companion)
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Sliced green onion, for garnish (verdant scouts)
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How To Make The Feast (The Quest Steps)
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Cook the Scrolls: Prepare 2 cups of white rice according to package directions (or use a rice cooker for ease)—set aside, fluffy and ready.
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Melt the Base: Heat a large pot over medium heat—add 1 tbsp. butter and let it melt. Toss in the diced sweet onion, 1 ½ tbsp. minced garlic, and 1 tbsp. grated fresh ginger—sauté for 5-7 minutes until translucent and fragrant.
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Add the Champions: Add the 1 ½ lb. chicken tenderloins to the pot—stir well to coat them in the aromatic base.
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Brew the Potion: Stir in 16 oz. crushed tomatoes, 3 tsp ground cumin, ½ tsp ground cardamom, 1 tsp cayenne pepper, ½ tsp black pepper, 2 tsp paprika, 2 tsp turmeric powder, 3 tsp chili powder, 1 tsp sugar, and 2 tsp salt—mix thoroughly to create a vibrant, spiced curry base.
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Simmer the Magic: Cover the pot and simmer on low heat for 20 minutes, stirring occasionally—the sauce will thicken, and the chicken will become tender.
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Add the Cream: Stir in 1 ¼ cup heavy cream—bring the sauce back to a gentle simmer, letting the cream meld with the spices for 2-3 minutes.
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Shred the Champions: Using two forks, shred the chicken directly in the pot—it’ll soak up the creamy curry sauce beautifully.
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Claim Your Feast: Transfer to a serving dish—serve over the cooked rice, garnish with sliced green onion, and pair with warm naan bread on the side. Savor this aromatic triumph!
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Tips Tricks & Variations
This Easy Chicken Tikka Masala is a curry classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!
Cooking Tricks:
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Ginger Hack: Use a microplate to grate the ginger—releases more flavor and blends smoothly.
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Creamy Boost: Add the heavy cream slowly while stirring—prevents curdling and keeps the sauce velvety.
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Time Saver: Use pre-cooked shredded chicken or rotisserie chicken—cuts the cooking time even more!
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Flavor Pop: Toast the spices in the pot for 30 seconds before adding the tomatoes—enhances their aroma!
Tasty Variations:
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Spicy Skirmish: Double the cayenne or add diced fresh chilies—ignite a fiercer flame for the bold!
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Veggie Vault: Toss in peas, diced carrots, or spinach—extra loot for your curry realm.
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Cream Twist: Swap heavy cream for coconut milk—shifts the tide to a tropical realm!
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Herb Quest: Garnish with fresh cilantro instead of green onion—a new fragrant banner to wave proudly.
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Protein Pact: Trade chicken for shrimp or paneer—a different champion to wield the curry crown!
If you missed it, swing back to my last post: Spaghetti Squash Casserole—a quest to fuel your next adventure!
Easy Chicken Tikka Masala
spicy shredded chicken in a rich, creamy curry sauce, simmered with aromatic spices like turmeric, cumin, and cardamom, creating a dish that rivals most Indian restaurants. It’s a one-pot wonder that’s bursting with flavor, perfect for busy nights, and pairs beautifully with fluffy rice and warm naan.
Ingredients
- 2 cups white rice (uncooked)
- 1 1/2 lb chicken tenderloins
- 1 tbsp butter
- 1 sweet onion (diced)
- 1 1/2 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 16 oz crushed tomatoes
- 3 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tsp paprika
- 2 tsp turmeric powder
- 3 tsp chili powder
- 1 tsp sugar
- 2 tsp salt
- 1 1/4 cup heavy cream
- naan bread
Instructions
- Cook rice according to package directions.
- Heat oil in a large pot on medium heat.
- Add butter, onion, garlic, and ginger and saute until translucent.
- Add the chicken tenderloins to the pot and stir well.
- Add the crushed tomatoes, cumin, cardamom, cayenne pepper, black pepper, paprika, turmeric powder, chili powder, sugar, and salt and stir well.
- Cover and simmer stirring often for about 20 minutes.
- After the sauce has thickened, stir in the heavy cream and bring the sauce back to a simmer.
- Begin to shred the chicken in the sauce.
- Transfer to a serving dish.
- Serve over rice, garnish with sliced green onion and a piece of naan bread on the side.
Add the