Chron Cooks ft. Zoe Casselman: Chicken Tikka Masala
Zoe Casselman / The Hofstra Chronicle
When you’re looking for a simple to make but not simple tasting dish, this chicken tikka masala recipe is perfect. Many of the meal’s components are customizable, from the spice level to any vegetables you may want to add.
This dish makes four servings or makes for delicious leftovers.
Ingredients:
2 chicken breasts
1 jar of tikka masala sauce (I use Maya Kaimal brand, but any 12.5 ounce jar works)
1 tikka masala seasoning packet (I use Indian Essentials, but any works)
1 ½ cups of jasmine rice
1 tablespoon of olive oil
Salt and pepper
Optional:
Package of naan
Instructions:
Cut the chicken breasts in half vertically, then cut those halves into small chunks.
Coat the chicken with the seasoning packet, making sure to fully rub the seasoning into the meat.
Place seasoned chicken into a bowl, cover with plastic wrap and let marinate in the refrigerator for at least 2 hours.
Place a large saucepan on medium heat and coat the bottom with olive oil.
Remove the chicken from the fridge and put it into the pan, then cook until slightly browned.
Add the entire jar of sauce and reduce heat to a simmer.
Stir frequently for 15 minutes or until chicken is fully cooked.
At the same time, add the rice to a pot and cook according to the package’s instructions.
Optionally, brush each side of the packaged naan with olive oil and cook in a heated pan until soft and warm.
Once done, remove from heat, plate and serve.
Enjoy!
