I love Indian food but have never tried making it at home. We recently received a new cookbook from the America’s Test Kitchen collection, called The Best Simple Recipes. We have a growing collection of cookbooks from America’s Test Kitchen because they are, as they tout, foolproof. So, as I started skimming through the cookbook, the recipe for Skillet Chicken Tikka Masala caught my eye. What?! Chicken Tikka Masala in 30 minutes? No way! It was a recipe I was eager to try.
I bravely served this to my 3 1/2 year old and she ate with no problem. Not even the flecks of cilantro kept her from eating this dish. I am all about easy, delicious meals and this is a keeper in my book! I served it over white rice and that’s all she wrote.
Skillet Chicken Tikka Masala
1 (14.5 oz) can diced tomatoes (used Hunt’s Diced Tomatoes with Balsalmic Vinegar, Basil and Olive Oil)
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch chunks
Salt & pepper
1 tablespoon of vegetable oil
1 onion, chopped fine
1 tablespoon of garam masala (used McCormick Garam Masala)
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/2 cup heavy cream
1/4 cup chopped cilantro
- Pulse chicken in food processor until coarsely ground (I chose not do this step). Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until browned all over, about 5 minutes. Transfer to a plate.
- Add onion to empty skillet and cook over medium heat until softened, about 5 minutes. Add garam masala, garlic and ginger and cook until fragrant, about 30 seconds. Add tomatoes and bring to simmer. Reduce heat to medium-low, cover and cook until slightly thickened, about 3 minutes.
- Stir in cream and browned chicken, along with any accumulated juices, and simmer until sauce is thickened, about 5 minutes. Stir in cilantro. Season with salt and pepper. Serve.
I had mistakenly purchased Hunt’s Diced Tomatoes with balsalmic vinegar, basil and olive oil. I wasn’t sure how it would impact the flavor of the dish, but it seemed to complement it just fine, surprisingly.
Recipe adapted from The Best Simple Recipes from the editors of America’s Test Kitchen.