Ingredients
- Chicken breasts, boneless and skinless, cut into 1-inch cubes: 2 lbs
- Plain yogurt: 1 cup
- Tikka Masala Curry Paste: 4 tablespoons
- Garam Masala: 2 teaspoons
- Diced tomatoes: 1 (14.5 ounce) can
- Heavy cream: 1/2 cup
- Fresh cilantro, chopped: 1/4 cup
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a bowl, combine the chicken, yogurt, and 2 tablespoons of Tikka Masala paste. Mix well, cover, and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 2: Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add the remaining 2 tablespoons of Tikka Masala paste to the skillet and cook for 1 minute, stirring constantly. Add the diced tomatoes and garam masala, and simmer for 5 minutes, stirring occasionally.
- Step 4: Stir in the heavy cream and bring the sauce to a simmer. Reduce heat to low and return the chicken to the skillet.
- Step 5: Simmer for another 5-10 minutes, allowing the chicken to heat through and the flavors to meld.
- Step 6: Garnish with fresh cilantro and serve hot with rice or naan bread.
Notes
- For longer storage, cool completely then freeze the Tikka Masala in an airtight container for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of water or cream if needed to maintain desired consistency.
- Serve this restaurant-worthy dish with fluffy basmati rice and warm naan bread for scooping up every last bit of the flavorful sauce.
- Don't skimp on the marinating time; the longer the chicken sits in the yogurt and spice mixture, the more tender and flavorful it will become.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American