The last time I made chicken tikka masala, I remember getting the recipe from Food Network and spending an entire afternoon in the kitchen – blending the spices myself, marinating the chicken for several hours, standing over the hot skillet getting the right charr, etc. It was one of those recipes that was incredibly delicious, but so time consuming and exhausting I haven’t made it since.
The other day, my husband and I were talking about meals we haven’t made in a long time that we both loved and the chicken tikka masala recipe came to our minds. All I could think about was how stinkin’ complicated the recipe was and couldn’t bring myself to spend an entire afternoon in the kitchen to make it again.
So instead of giving up on the idea of ever making it again, I decided to make my own version that was quick AND easy. Needless to say, we both LOVED this version and finally have an approachable recipe to make over and over again. This is one to put on rotation for the weeknights – it’s that easy! Let’s do this!
Now, I do not claim to be a knowledgeable expert when it comes to what should and should not be included in chicken tikka masala. I just know what tastes great and how to make it nutritious for a weeknight meal.
That being said, this recipe incorporates potatoes and carrots to make it extra wholesome and nutritious. Am I totally breaking the rules here? Oh well. If it’s wrong, I don’t want to be right!
This chicken tikka masala can be served over brown basmati rice, but I think the potatoes are hearty enough to where it’s not required.
Not only is this meal one of the quickest and easiest ways to make chicken tikka masala, but it’s also loaded with protein, fiber, vitamins and minerals (see Nutrition Facts label below).
- 1 onion, chopped
- 2-3 tablespoons extra virgin olive oil
- 4 medium carrots, quartered and cut into 2-inch pieces
- 4 russet potatoes (~3 inches in length), scrubbed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1½ teaspoons salt
- 2 tablespoons garam masala spice mix
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 (14.5-ounce) can petite diced tomatoes
- 1 cup water
- 2 cups shredded rotisserie chicken
- 1 cup coconut milk, full fat
- fresh cilantro and chopped red onion (for garnish)
- To a non-stick cast iron skillet over medium-high heat, sauté onion for 5 minutes.
- Add potatoes, carrots, garlic and salt.
- Sauté another 10 minutes, stirring frequently with a wooden spoon to prevent burning.
- Add in garam masala, tomato paste and butter.
- Stir to incorporate, then add in canned tomatoes and water. Lower heat and let simmer, covered, for 15-20 minutes or until potatoes and carrots are soft.
- Add in shredded rotisserie chicken and coconut milk. Heat through.
- Turn off heat and serve over basmati brown rice. Garnish with fresh cilantro and red onion.