Quick Chicken Tikka Masala Recipe

Name: Quick Chicken Tikka Masala
Prep time: 22 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 (2 1/2') piece ginger, peeled; 4 garlic cloves, peeled; 1/2 medium yellow onion; 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1' cubes; 2 teaspoons kosher salt, divided, plus more to taste; 3/4 teaspoon freshly ground black pepper, divided, plus more to taste; 2 1/2 teaspoons garam masala, divided; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 tablespoon tomato paste; 1 1/2 teaspoons turmeric; 1/8-1/4 teaspoon cayenne pepper; 1 (28-ounce) can crushed tomatoes; 1 (10-ounce) package frozen peas, thawed; 1/2 cup plain full-fat or low-fat yogurt (not Greek); 1 tablespoon fresh lemon juice; 1/4 cup fresh cilantro leaves and tender stems; Naan (Indian flatbread; for serving)

Ingredients

1 (2 1/2") piece ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
2 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 1/2 teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 1/2 teaspoons turmeric
1/8-1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (10-ounce) package frozen peas, thawed
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves and tender stems
Naan (Indian flatbread; for serving)

PREP TIME 22m	TOTAL TIME 22m
YIELD 4 servings

Instructions

Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds.
Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.