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Quick Chicken Tikka Masala

September/October 2010

Your rating: None Average: 4 (144 votes)

One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We’ve simplified it to a one-skillet dish and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.



READER'S COMMENT:
"You could grill it in an oven proof metal dish and follow the same recipe. The marinade [use the same spices but drop out the flour and add curds] would have made it more tasty.Let the chicken soak it up for 15 minutes. Instead of the...
Quick Chicken Tikka Masala Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 4 teaspoons garam masala (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 cup all-purpose flour
  • 1 pound chicken tenders
  • 4 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced
  • 4 teaspoons minced fresh ginger
  • 1 28-ounce can plum tomatoes, undrained
  • 1/3 cup whipping cream
  • 1/2 cup chopped fresh cilantro for garnish

Preparation

  1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
  4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Tips & Notes

  • Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Nutrition

Per serving: 310 calories; 14 g fat (5 g sat, 6 g mono); 85 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 641 mg sodium; 676 mg potassium.

Nutrition Bonus: Vitamin C (38% daily value), Iron & Potassium (19% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 2 fat



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Recipe Categories

Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Ease of Preparation
Easy
Total Time
45 minutes or less
Ethnic/Regional
Indian
Servings
4

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