Easy Chicken Tikka Masala
EASY CHICKEN TIKKA MASALA
Spicy shredded chicken in a rich creamy curry sauce simmered to a deliciously aromatic delight that will rival most Indian restaurants.
This is one of the easiest recipes I have. I love it when I can just toss everything in a pot and let it do its thing. I was actually setting up a pergola in the backyard at the same time that I was making dinner. That’s how easy this is. I just have to come in to stir it a couple of times. I had my rice going in the rice cooker. I love love love that thing.
WHAT YOU NEED
white rice
chicken tenderloins
butter
sweet onion
minced garlic
ginger
crushed tomatoes
cumin
cardamom
cayenne pepper
black pepper
paprika
turmeric
chili powder
sugar
salt
heavy cream
green onion
naan bread
HOW TO MAKE IT
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. Adjust the seasoning with salt, if needed. Begin to shred the chicken in the sauce.
Transfer to a serving dish. Serve over rice, with a piece of naan bread.
Easy Chicken Tikka Masala
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