Chicken Tikka Masala
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 3 servings 1x
- 2 chicken breasts
- For the marinade:
- 2 cloves garlic, minced
- 1/4 teaspoon fresh grated ginger
- 1/3 cup Greek yogurt (or sour cream)
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the sauce:
- 1 jalapeno – ribs and seeds removed (leave them in if you want more spice), finely minced
- 1 shallot, minced
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1 8oz can tomato sauce
- 1 cup half and half
- 1/2 cup frozen peas (optional)
- Dice your chicken breasts into bite size cubes and add to a ziplock bag or a bowl
- To the chicken, add your Greek yogurt, garlic, ginger, spices (garam masala, cumin, coriander), and salt/pepper. Marinate the chicken for at least one hour, preferably several
- When your chicken is done marinating, heat a large skillet over medium high heat with some olive oil
- Add your chicken and saute until it is just cooked through – it shouldn’t take long (don’t worry if there’s still a little pink in the middle, we simmer it in the sauce later)
- Set your chicken aside to a plate and add your shallot, garlic, and jalapeno to the same skillet along with a little bit of olive oil and some salt and pepper
- Saute until the veggies have softened, and add your spices (garam masala, cumin, and coriander). Stir to combine
- Cook this for about a minute, and add your tomato sauce
- Stir this and let it simmer for a minute or two before adding your half and half
- Stir in your half and half and add your chicken back into the sauce. Add your frozen peas at this point as well (peas are optional)
- Let the chicken simmer for a few minutes or until it is fully cooked through
- Serve the Tikka Masala over rice (I used brown jasmine rice)