Quick chicken tikka masala
Prep Time
Price Per Serving
Cooking Mode
20 mL (4 tsp.) tsp. olive oil
125 mL (½ cup) cup finely chopped onion
15 mL (1 tbsp.) tbsp. finely chopped ginger and garlic
900 g (2 lb.) lb boneless, skinless chicken breasts, cut into 2.5 cm (1-in.) pieces
1 mL (¼ tsp.) tsp. salt
15 mL (1 tbsp.) tbsp. tomato paste
80 mL (⅓ cup) cup crushed tomatoes
250 mL (1 cup) cup Tikka Masala cooking sauce
125 mL (½ cup) cup plain yogurt
125 mL (½ cup) cup water
20 mL (4 tsp.) tsp. olive oil
125 mL (½ cup) cup finely chopped onion
15 mL (1 tbsp.) tbsp. finely chopped ginger and garlic
900 g (2 lb.) lb boneless, skinless chicken breasts, cut into 2.5 cm (1-in.) pieces
1 mL (¼ tsp.) tsp. salt
15 mL (1 tbsp.) tbsp. tomato paste
80 mL (⅓ cup) cup crushed tomatoes
250 mL (1 cup) cup Tikka Masala cooking sauce
125 mL (½ cup) cup plain yogurt
125 mL (½ cup) cup water
Directions
1In a large saucepan, heat olive oil.
2Add the onion, ginger, and garlic, and cook over medium-high heat, stirring, for 3 minutes.
3Place pieces of chicken in saucepan and sprinkle with salt.
4Sauté for 5 minutes over high heat.
5Add in tomato paste, crushed tomatoes, Tikka Masala sauce, and cook about 4 or 5 more minutes.
6Add the yogurt and water, and simmer on low until chicken is cooked, about 8 to 10 minutes.
7Serve hot over rice.
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