Skillet Tikka Masala

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Indian Fare from your own Fridge.

It’s dinner time and we’re craving Tikka Masala…. Mmmmm.

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Ingredients: 

Chicken & Marinade:

• 1 lb. Boneless, Skinless Chicken Breasts, cut into 1 inch cubes {or you can use Chicken Thighs – which is what I prefer}
• 1/2 cup plain Greek Yogurt
• Juice of 1 Lemon
• 1/2 tsp. Garam Masala
• 1/2 tsp. Turmeric Powder
• 1/2 tsp. Fresh Ginger, grated
• S+P {about 1/2 tsp. each}

For the Masala:

• 1 Sweet White Onion, chopped
• 3 Baby Bell Peppers, sliced thin {red or yellow only}
• 1 tbsp. Garam Masala
• 1 tbsp. Butter
• 3 cloves Garlic, minced
• 1 (14.5 oz) can Diced Tomatoes
• 2 tbsp. Tomato Paste
• 1/2 tsp. Ginger
• 2 tsp. Paprika
• 1/8 tsp. Cayenne Pepper
• 2 tsp. Brown Sugar
• 1/2 – 3/4 cup Chicken Stock
• 1/2 cup Heavy Cream
• Salt, to taste

For Serving: 

• Cilantro
• Basmati Rice {or rice of preference}
• Pita Bread or Naan

 

Directions: 

1. Combine all marinade ingredients in a large ziplock bag. Seal shut and mix together with your hands for a few minutes until all Chicken pieces have been coated. Set in the fridge to marinate for 2 -3 hours.
2. In a large saute pan over medium heat, saute the Onion, Bell Peppers & Garam Masala in Butter until softened, about 6 minutes. Then add the Garlic and saute for an additional minute.
3. Add Tomatoes, Tomato Paste, Ginger, Paprika, Cayenne Pepper, Brown Sugar and cook for 10 minutes, or until sauce has slightly thickened.
4. Once sauce has thickened, add Chicken. You can simply take the pieces out of the bag with tongs; no need to remove any marinade that sticks to the Chicken but throw away all remaining marinade in ziplock bag.
5. Cook for 5-6 minutes, or until the Chicken is no longer pink on the outside. Pour in the Chicken Stock {add just enough to cover Chicken pieces} and cover.
6. Simmer on low for 30 minutes, or until Chicken is very tender.
7. Shred Chicken slightly with two forks and add Heavy Cream. Simmer for an additional 5 minutes. Add Salt, to taste.
8. Serve over a bed of Rice and sprinkle with Cilantro. I also like to serve Pita Bread or Naan on the side for dipping.

Notes:

You can make the Chicken in a slow-cooker. 

Marinade as usual and set in the fridge for 2 hours. Shake off any access marinade and place Chicken pieces in the slow-cooker for 4-6 hours. Add Chicken at step 4. 

For a low-carb meal, serve over Zucchini or Sweet Potato Noodles. YUM. 

Leftovers make a GREAT Sandwich. 

To Print: 

 

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