Friday, April 8, 2011

Quick Chicken Tikka Masala

I really enjoy some Indian flavors and this was delicious, fast and easy to make. The original recipe didn't have the sugar snap peas in it, but I thought it was add some color and some crunch. I used chicken from a rotisserie chicken that I bought at Costco, but you could easily use boneless, skinless chicken breast, you would just add them with the onion. I had mine by itself but you could serve it with rice, flat bread or naan. Let me know what you think. A Vorte Sante!


4 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon turmeric
2-3 cups diced cooked chicken breast
1 tablespoon olive oil
4 cloves garlic, minced
1 large sweet onion, diced
4 teaspoons minced fresh ginger or 2 tsp ground ginger
1 15 ounce can diced tomatoes
3 cups sugar snap peas, ends trimmed
1/3 cup half and half
1/2 cup chopped fresh cilantro for garnish optional

Stir together garam masala, salt and turmeric in a small dish (and ginger if you're using dried). Heat the oil in a large skillet over medium-high heat. Add garlic, onion and ginger (if you're using fresh) and cook, stirring often, until starting to brown, 3 to 5 minutes. Add snap peas. Add the spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes and their juice. Bring to a simmer, stir in half and half. Add the chicken. Garnish with cilantro. Serve with rice, flat bread or naan.