Effortless entertaining: create impressive chicken tikka masala without the wait

Indulge in the tantalizing flavors of chicken tikka masala without the hassle of marinating! Our no-marinade recipe offers a quick and effortless way to enjoy this beloved Indian dish.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala

For the Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 1/2 cup plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• 1/4 teaspoon garam masala
• Salt and pepper to taste

Instructions:

1. Season the Chicken: In a large bowl, combine the chicken pieces with olive oil, salt, pepper, cumin, coriander, turmeric, and garam masala. Toss to coat evenly.
2. Cook the Chicken: Heat a large skillet over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, heat olive oil. Add the onion and cook until softened. Stir in the garlic and ginger and cook for another minute.
4. Add the Tomatoes: Pour in the diced tomatoes and coconut milk. Bring to a simmer and cook until the tomatoes have softened, about 10 minutes.
5. Season the Sauce: Stir in the yogurt, cumin, coriander, turmeric, chili powder (if using), garam masala, salt, and pepper. Simmer for 5 minutes, or until the sauce has thickened.
6. Return the Chicken: Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce is heated through.
7. Garnish and Serve: Garnish with fresh cilantro and serve with rice or naan bread.

Tips for a Perfect Chicken Tikka Masala:

• Use boneless, skinless chicken breasts for a leaner dish.
• If you don’t have coconut milk, you can substitute with heavy cream.
• Adjust the amount of chili powder to your desired level of heat.
• Simmer the sauce for longer if you prefer a thicker consistency.
• Serve with your favorite sides, such as rice, naan bread, or raita.

Variations:

• Vegetable Tikka Masala: Substitute the chicken with a combination of vegetables, such as carrots, potatoes, and bell peppers.
• Paneer Tikka Masala: Use paneer (Indian cheese) cubes instead of chicken.
• Creamy Chicken Tikka Masala: Add an additional 1/2 cup of heavy cream to the sauce for a richer and creamier flavor.
• Spicy Chicken Tikka Masala: Increase the amount of chili powder or add a serrano pepper to the sauce for a spicy kick.

Health Benefits:

• Protein-packed: Chicken is an excellent source of lean protein, essential for building and repairing tissues.
• Antioxidants: Turmeric and ginger contain antioxidants that help protect against inflammation and chronic diseases.
• Fiber: Rice or naan bread provides fiber, which supports digestive health.
• Vitamins and Minerals: The tomatoes, onion, and garlic are rich in vitamins and minerals, including vitamin C, potassium, and manganese.

FAQs:

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just thaw it completely before cooking.

Q: What can I substitute for garam masala?
A: You can use a blend of cumin, coriander, cardamom, cinnamon, and cloves.

Q: How long can I store leftover chicken tikka masala?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this dish in a slow cooker?
A: Yes, you can. Brown the chicken in a skillet first, then add it to the slow cooker with the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: How can I make a vegan version of this recipe?
A: You can substitute the chicken with chickpeas or tofu. Use plant-based yogurt and coconut milk instead of dairy products.