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Chicken Tikka Masala

2
Point(s)
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Cooking rice to serve with this dish? Consider cooking up a large batch so that subsequent meals come together more quickly. Refrigerate cooked rice up to 4 days.

Ingredients

Uncooked boneless skinless chicken breast

1¼ pound(s), cut into 3/4-inch cubes

Table salt

¾ tsp

Canola oil

2 tsp

Uncooked onion(s)

1 small, chopped

Serrano chile(s)

½ item(s), stemmed and seeded

Garlic

3 medium clove(s), finely chopped

Ginger root

1 tsp, minced and peeled

Water

½ cup(s)

Canned tomato puree

½ cup(s)

Garam masala

½ tsp

Ground turmeric

¼ tsp

Sugar

½ tsp

Half-and-half cream

⅓ cup(s)

Cilantro

6 sprig(s), for garnish

Instructions

  1. Sprinkle chicken with ¼ teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Add half of chicken and cook, stirring frequently, until lightly browned, about 5 minutes. Transfer to plate. Repeat with remaining chicken.
  2. Meanwhile, combine onion, serrano, garlic, ginger, and water in blender and puree. Return chicken to skillet. Pour onion mixture over chicken and bring to boil. Stir in tomato puree, garam masala, turmeric, sugar, and remaining ½ teaspoon salt. Reduce heat and simmer, partially covered, until flavors blend, 6–8 minutes. Stir in half-and-half; remove from heat and sprinkle with cilantro.
  3. Serving size: ¾ cup

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