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.