Easy Chicken Tikka Masala with Garlic Nann…

This recipe is perfect for using pre-cooked chicken or leftovers. If you have wings or thighs just remove any skin and pull the meat off of the bone – dice and you will have a new meal!

Now I have told you this before, but I LOVE Indian food and if you are having a craving like I tend to do 😉 – this is a simple way to revamp some leftover chicken. Who says leftovers can’t be fun?

Typically when you make chicken tikka masala you would marinade the chicken in yogurt and spices first, then cook in the oven. This skips an entire step saving you lot’s of TIME!!

I serve this over white rice (minute-rice) with some pre-bought garlic nann (Trader Joe’s $1.99) found in their frozen food section. How easy is that? 🙂

Easy Chicken Tikka Masala

  • Pre-cooked chicken (cut into bite sized pieces)
  • 1 bite sized can of Hunt’s tomato sauce (plain sauce for cooking)
  • 1 teaspoon Garam Masala (World Market)
  • sprinkle of Coriander and Cumin
  • 1/4 cup chopped fresh cilantro
  • 2 cups whole milk (healthier version – heavy cream optional)
  • salt & pepper
  • 1/2 Jalapeno finely chopped
  • 1/2 an onion finely chopped
  • 2 cloves garlic chopped
  • 1 teaspoon brown sugar
  • 1 tablespoon butter
  • salt

In a large fry pan on med. heat, drizzle in a tablespoon of olive oil. Once the oil is hot add the chopped onion. Stir for a few minutes, then add in the garam masala, coriander and cumin. I got a small packet from World Market which has proven very useful.

Stir the onion with the spices for a couple minutes. Next, add in the garlic and jalapeno. If you want it spicy add a whole jalapeno seeds and all. Cook for about a minute just until garlic is fragrant. Add the tomato sauce and milk. Stir in the brown sugar. Bring to a slight boil, then turn down and simmer on low for about 10 – 30 min. The longer you simmer the sauce, the more flavorful it becomes. If you want it thinner add more milk or cream. I like extra for dipping my bread.

Last step – add in the tablespoon of butter, chicken, and cilantro. Salt to taste. Cook for another 5 minutes. Serve over rice.

Heat a couple of pieces of the garlic naan on 400 degrees for 5-8 minutes. Lightly butter and garnish with chopped cilantro. 🙂

There you have it, EASY Indian.

Bon Appetite!!

♥♥♥ miss amy


One thought on “Easy Chicken Tikka Masala with Garlic Nann…

  1. Hi Amy
    That surely is a good way to use up the extra chicken in the fridge.
    Since you love Indian food, have you tried any of the traditional Indian eateries in Artesia? You will probably not find these in LA and certainly not in OC where I live. There is something really unique about the food joints in Artesia. I also recommend you try (if you have not yet) Indo-Chinese food (Chinese food cooked the Indian way). I am sure you will love it. I can recommend places if you wish.


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