Description
This recipe offers a simplified take on chicken tikka, using a skillet and skipping the marinating step for a quicker meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp red chili powder (or to taste)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream or coconut milk
- 1/4 cup chopped cilantro, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned. Season with salt and pepper.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute.
- Add garam masala, turmeric, chili powder, cumin, and coriander. Cook for 30 seconds, stirring constantly.
- Pour in diced tomatoes (with juice). Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- Stir in cream or coconut milk. Simmer for 2-3 minutes.
- Garnish with cilantro. Serve hot with rice or naan.
Notes
- Adjust the amount of red chili powder to your spice preference.
- For a richer flavor, use heavy cream. For a dairy-free option, use coconut milk.
- Serve with rice, naan bread, or roti.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg