Chicken Tikka Masala

This big-batch recipe is an unusual but brilliant choice for freezing. Moist chicken thighs hold up well, especially in the spicy tomato sauce. To make dinnertime even easier, use heat-and-eat pouches of precooked unseasoned basmati rice. Serve with lime wedges.
Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Adapted from cookinglight.com

Ingredients

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  • 2

    tablespoons olive oil, divided

  • 3

    pounds skinless, boneless chicken breasts, cut into 1 1/2-inch cubes

  • 2

    teaspoons kosher salt, divided

  • 2

    teaspoons ground cumin

  • 2

    teaspoons ground cinnamon

  • 1

    cup finely chopped onion

  • 3

    tablespoons minced fresh garlic

  • 2

    tablespoons minced peeled fresh ginger

  • 2

    serrano chiles, minced

  • 2

    teaspoons garam masala

  • 3/4

    teaspoon ground red pepper

  • 1/2

    cup unsalted chicken stock

  • 1/2

    cup half-and-half

  • 2

    (26.5-ounce) boxes chopped tomatoes (such as Pomì), undrained

  • 1/4

    cup butter

  • 6

    cups hot cooked basmati rice

  • 1/2

    cup chopped fresh cilantro

Directions

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin, and cinnamon. Add half of chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan. 2. Add remaining 1 tablespoon oil, onion, garlic, ginger, and serrano to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1 teaspoon salt, stock, half-and-half, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken. Simmer 6 minutes or until chicken is done. Remove from heat; stir in butter until butter melts. Serve over rice, or follow freezing instructions. Sprinkle with cilantro. TO FREEZE: Cool chicken mixture and rice to room temperature; seal in separate large zip-top plastic freezer bags. Lay bags flat in freezer; freeze up to 2 months. TO THAW: Microwave chicken mixture in bag at MEDIUM (50% power) for 4 minutes or until pliable. No need to thaw rice. TO REHEAT: Place sealed bag of chicken mixture in a large pot of boiling water; cook 10 minutes or until heated. Pour rice into a microwave-safe bowl; microwave at HIGH 3 minutes.

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