Simple Hen Tikka Masala – one pan!

A skillet of creamy rooster tikka masala simmering on the range will fill your house with heat smells of coconut curry. With a number of thrilling spice and wholesome greens, you’ll end up craving this restaurant type dish usually. 

Chicken tikka masala in a small copper pot with rice and cilantro.

Hen tikka masala is really a global dish. With origins within the East however so widespread in Nice Britain, tikka masala has made its means throughout the ocean as properly.

Tender bits of marinated rooster, accompanied by carrots, peas, peppers, and onions, bathed in a curry spiced creamy tomato sauce makes a meal you gained’t quickly overlook. I wish to serve tikka masala on fluffy white rice or with garlicky naan bread so each little bit of the nice and cozy sauce might be loved.

And guess what? I’ve made the recipe a bit simpler and a bit extra wholesome. I’m positive you’re not stunned by that as a result of that’s what we do right here at Rachel Cooks. In truth, you could possibly name this a one pan meal in the event you determine to serve it with naan. This tikka masala will not be solely conventional however it’s extra accessible and that’s a very good factor for many of us right this moment, proper?

Heat as much as rooster tikka masala! Its vivid spices and creamy curry will fulfill greater than only a hungry tummy. 

Easy tikka masala made with chicken and served with rice in copper bowls.

About this rooster tikka masala:

Historically, the rooster on this dish is marinated in curry spiced yogurt and baked slowly on skewers. That is the place I depart from the normal in favor for the short and straightforward. For this recipe, you’ll nonetheless marinate the rooster (with out the yogurt) and brown the rooster proper within the skillet the place all the things else will probably be cooked.

To get began, put together a mix of garlic, recent ginger, and plenty of floor spices: turmeric, garam masala, coriander, cumin, and cardamon. Might you utilize curry powder? Positive, however it’s like aroma remedy to open all these little jars, and you’ll management the quantities of every. 

Solely half of this combine will go into the marinade so ensure to order half. The marinade is comprised of the spices and lemon juice. Add boneless skinless rooster breasts (thighs would work, too), reduce into one inch items. The rooster can marinate for an hour or two.

You’ll want a pleasant large skillet to prepare dinner your tikka masala. Slice up some onions, inexperienced peppers, and carrots. Warmth your skillet, add oil, and brown the rooster. It doesn’t have to be fully cooked by way of. Take away the rooster from the pan, and sauté the veggies. 

Add the remaining spice combination, pink pepper flakes, and tomato paste. Stir that round for a few minutes, then add a giant can of tomatoes, and a can of coconut milk. You’ll let the tomato “gravy” simmer a bit, then add recent cilantro and the rooster again to the pan, and end simmering your tikka masala. Stir in inexperienced peas proper earlier than serving, together with one other handful of recent cilantro.

It smells so good when it’s simmering, you gained’t even consider it!

On the lookout for a wine to serve with tikka masala? In accordance with Wine Folly, “the important thing to pairing wine with this dish is to respect the spice stage by matching it with fruity wines that may be served cool or chilly…” They counsel rosé, glowing rosé, Pinot Noir, Garnacha, or Gamay. 

Overhead view of chicken tikka masala in a copper crock with rice and cilantro.

Is tikka masala British or Indian?

There seems to be no definitive reply to that query. It’s a extremely popular dish in Britain and also you’ll normally discover tikka masala on the menus of Indian eating places. There’s additionally a very good probability the dish originated in Glasgow, Scotland, when a drained restaurant proprietor placated a patron who complained his rooster was dry by overlaying it with curry-spiced tomato soup. 

Similar to the musings about its origins, there are as many recipes for tikka masala as there are cooks. The fundamentals are roasted marinated rooster and a tomato-based creamy curry sauce. Tikka masala vs. butter rooster? Just about the identical factor. 

Chicken in a creamy coconut tomato sauce with vegetables, served with rice.

How spicy is rooster tikka masala?

The dish is reasonably spicy however you possibly can simply alter the warmth stage by rising or lowering the quantity of pink pepper flakes you add. 

Close up of chicken served with rice, carrots, and a creamy tomato sauce. It is served in a small bowl with rice and cilantro.

Storage and Reheating Suggestions

Hen tikka masala is nice leftover. Merely retailer leftovers in an hermetic container within the fridge for as much as two days. Reheat gently on the range or within the microwave. 

Overhead view of chicken tikka masala served in a bowl with rice.

Say no to boring rooster!

Boneless skinless rooster breasts don’t must be bland, tasteless, or dry. These recipes might persuade you (and most of them are made in a single pan)! Attempt:

 

Did you make this? Make sure to depart a evaluation beneath and tag me @rachelcooksblog on Fb, Instagram, or Pinterest!

Close up of chicken served with rice, carrots, and a creamy tomato sauce. It is served in a small bowl with rice and cilantro.

Prep Time: 20 minutes

Prepare dinner Time: 1 hr

Further Time: 1 hr

Whole Time: 2 hrs 20 minutes

6 servings

Forestall your display from going darkish

A skillet of creamy rooster tikka masala simmering on the range will fill your house with heat smells of coconut curry. With a number of thrilling spice and wholesome greens, you will end up craving this dish usually. 

Elements

  • 4 cloves garlic, finely minced or pressed
  • 1 tablespoon grated peeled ginger root
  • 2 teaspoons floor turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons floor coriander
  • 2 teaspoons floor cumin
  • 1 teaspoon floor cardamom
  • ¼ cup lemon juice (from one lemon)
  • 1 teaspoon kosher salt
  • 2 lb. skinless, boneless rooster breasts, cubed into 1 inch items
  • 2 tablespoons ghee or coconut oil
  • 1 medium onion, thinly sliced (about 2 cups)
  • 1 inexperienced bell pepper, thinly sliced (about 1 cup)
  • 2 medium carrots , thinly sliced (about ¾ cup)
  • ¼ cup tomato paste
  • ½ teaspoon pink pepper flakes
  • 1 can (28 oz.) complete peeled tomatoes
  • 1 can (13.66 oz.) coconut milk
  • 1 cup frozen peas, thawed
  • ¾ cup chopped cilantro, divided, plus additional for garnish
  • Steamed rice or naan, for serving

Directions

  • Mix garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.

  • For marinade, whisk lemon juice, salt, and half of spice combination in a small bowl. In a gallon measurement ziptop bag, add rooster and marinade, ensuring all the rooster is coated in marinade. Chill for 1-4 hours. Refrigerate remaining spice combination.

  • Warmth ghee or coconut oil in a big heavy skillet over medium warmth. Add rooster and brown, about 8 minutes; take away to plate. Hen won’t be totally cooked.

  • Add onion, inexperienced pepper, and carrots to identical pan, and prepare dinner over medium warmth, stirring sometimes, till greens are softened, about 8 minutes.

  • Add tomato paste, pink pepper flakes, and remaining spice combination and prepare dinner, stirring usually, about 3-4 minutes.

  • Add tomatoes with juices, crushing them along with your fingers as you add them. Scrape up browned bits from backside of pot;  add coconut milk and half the chopped cilantro. Simmer 10-Quarter-hour or till sauce is starting to thicken.

  • Add rooster, and proceed to simmer, stirring sometimes, till sauce thickens, 20 minutes.

  • Stir in peas and remaining cilantro. 

  • Serve with rice, naan, and extra cilantro, if desired.

Notes

  • Substitute boneless skinless rooster thighs for the rooster breasts.
  • Use your favourite curry powder rather than the bottom spices.
  • Diet info doesn’t embody rice or naan.

Diet Data

Energy: 459kcal, Carbohydrates: 23g, Protein: 38g, Fats: 26g, Saturated Fats: 18g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 110mg, Sodium: 878mg, Potassium: 1367mg, Fiber: 7g, Sugar: 11g, Vitamin A: 4221IU, Vitamin C: 53mg, Calcium: 104mg, Iron: 5mg

This web site offers approximate vitamin info for comfort and as a courtesy solely. Diet information is gathered primarily from the USDA Meals Composition Database, every time out there, or in any other case different on-line calculators.

Did You Make This?Make sure to add a photograph & tag me at @RachelCooksBlog. I really like seeing what you made!


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