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Chicken Tikka Masala

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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.

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Rate this recipe 4.4/5 (7 Votes)
Chicken Tikka Masala 1 Picture

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

Details

Servings 12
Cooking time 45mins
Adapted from cookinglight.com

Preparation

Step 1

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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