Easy Weeknight Chicken Tikka Masala
Serves 4 - Ready in 30 minutes
The Right Spice Spice Spotlight: Garam Masala
Garam masala is the soul of Indian cooking, with a warm blend of cinnamon, cloves, cardamom, black pepper, and cumin ground together. "Garam" means warm and "masala" means spice blend, so you're literally adding "warm spices" to your dish. It's not hot-spicy, it's warmly complex in a way that makes everything taste deeper and more interesting. If you've ever wondered how Indian restaurants get that incredible aroma, this is it.
What you'll need:
- 1½ lbs boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1½ tsp garam masala
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 can (28 oz) crushed tomatoes
- ¼ cup heavy cream or coconut milk
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne (optional — leave out for mild, kid-friendly version)
- Fresh cilantro to garnish
- Basmati rice or naan to serve
Here's what you do:
- Toss your chicken pieces with ¾ tsp of the garam masala and a generous pinch of salt. Set aside while you prep everything else. Just 10 minutes of this mini-marinade makes a difference.
- Heat the oil and butter together in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden. You're not cooking it through yet, just getting color. Remove and set aside.
- In the same pan over medium heat add the onion and cook, stirring occasionally, until softened and starting to turn golden about 5 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
- Add the remaining ¾ tsp of garam masala (and cayenne if using) and stir for 30 seconds. The spices will bloom in the heat and your kitchen will smell like an Indian restaurant. Add the crushed tomatoes and stir everything together. Bring to a gentle simmer.
- Return the chicken to the pan and cook in the sauce for 10-12 minutes until cooked through and the sauce has thickened slightly. Stir in the cream or coconut milk and simmer 1 more minute.
- Taste and adjust salt. Serve over basmati rice or with warm naan, garnished generously with fresh cilantro.
Right Spice note: This is one of those recipes that tastes like you spent hours on it but comes together in 30 minutes. The secret is blooming the garam masala in the hot pan before adding the tomatoes. That 30 second step is what makes it taste restaurant quality. Don't skip it.
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