Easy Chicken Tikka Masala with Stove-Top Garlic Naan

You can never have too many Indian recipes, so give Easy Chicken Tikka Masala with Stove-Top Garlic Naan a try. This recipe serves 4 and costs $2.44 per serving. This main course has 626 calories, 30g of protein, and 39g of fat per serving. This recipe is liked by 54 foodies and cooks. It is brought to you by Gimme Delicious. Head to the store and pick up olive oil, jalapeno pepper, ginger-garlic paste, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. Users who liked this recipe also liked garlic naan , how to make garlic naan on stove top and oven, Naan (On stove top), and naan without yeast, how to make naan without yeast on stove top.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ teaspoon freshly ground black pepper

2 tablespoon butter

2 tablespoon melted butter

½ teaspoon cayenne pepper

Minced fresh cilantro, for garnish

1 tablespoon garam masala

1 tablespoon garam masala (see note below for recipe)

3 cloves garlic, minced

4 cloves minced garlic

1 tablespoon ginger, minced

2 tablespoons Ginger-Garlic Paste (or 1 tablespoon minced ginger + 1 tablespoon minced garlic)

½ cup heavy cream or sour-cream

1 jalapeno pepper, minced

1 teaspoon kosher salt

2 teaspoons olive oil

½ cup minced onion

1 teaspoon paprika (optional)

small Pizza dough

1 cup plain yogurt

2 tablespoons tomato paste

1 cup diced tomatoes

1 pound boneless, skinless chicken breasts or thighs and cut into large bite-sized chunks

1 cup water

Equipment:

broiler

griddle

skewers

grill

oven

frying pan

bowl

Cooking instruction summary:

Marinate chicken: Combine yogurt, ginger + garlic, garam masala, cayenne, black pepper, and salt. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours. Remove chicken from fridge and thread onto kabob skewers. Grill chicken in a 450F pre-heated oven under the broiler for 15-20 minutes or on an outdoor grill or griddle pan until chicken is charred in center is tender. To make the sauce: While the chicken is cooking, prepare the sauce. Heat a large heavy-duty pan to medium/high heat. Add oil, butter, and onion. Cook until onion begins to brown. Add the jalapeno, garlic, ginger and cook for 2 minutes or until garlic begins to brown. Add the tomatoes, tomato paste and spices. Cook for 5 minutes. Pour in 1 cup of water and allow mixture to simmer on a low/medium heat for 15 minutes. Add cream and cook for just 2-3 minutes. Mix in the cooked chicken and stir to coat.To make naan bread:Combine the butter and garlic in a small bowl. Set aside. Divide pizza dough into 8 equal portions. Roll the dough to a small circle using a rolling-pin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and spread with the garlic butter mixture. Cook until done. Repeat the same until all dough are done.

 

Step by step:

Marinate chicken

1. Combine yogurt, ginger + garlic, garam masala, cayenne, black pepper, and salt.

2. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours.

3. Remove chicken from fridge and thread onto kabob skewers. Grill chicken in a 450F pre-heated oven under the broiler for 15-20 minutes or on an outdoor grill or griddle pan until chicken is charred in center is tender. To make the sauce: While the chicken is cooking, prepare the sauce.

4. Heat a large heavy-duty pan to medium/high heat.

5. Add oil, butter, and onion. Cook until onion begins to brown.

6. Add the jalapeno, garlic, ginger and cook for 2 minutes or until garlic begins to brown.

7. Add the tomatoes, tomato paste and spices. Cook for 5 minutes.

8. Pour in 1 cup of water and allow mixture to simmer on a low/medium heat for 15 minutes.

9. Add cream and cook for just 2-3 minutes.


Mix in the cooked chicken and stir to coat.To make naan bread

1. Combine the butter and garlic in a small bowl. Set aside. Divide pizza dough into 8 equal portions.

2. Roll the dough to a small circle using a rolling-pin.

3. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.

4. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and spread with the garlic butter mixture. Cook until done. Repeat the same until all dough are done.


Nutrition Information:

Quickview
726k Calories
33g Protein
39g Total Fat
58g Carbs
11% Health Score
Limit These
Calories
726k
36%

Fat
39g
61%

  Saturated Fat
19g
122%

Carbohydrates
58g
20%

  Sugar
12g
13%

Cholesterol
149mg
50%

Sodium
1996mg
87%

Get Enough Of These
Protein
33g
67%

Vitamin B12
4µg
81%

Selenium
48µg
69%

Zinc
5mg
36%

Vitamin A
1677IU
34%

Phosphorus
307mg
31%

Vitamin B2
0.51mg
30%

Iron
5mg
28%

Vitamin B6
0.43mg
21%

Potassium
649mg
19%

Vitamin C
14mg
18%

Fiber
4g
17%

Vitamin B3
3mg
17%

Vitamin B5
1mg
14%

Calcium
132mg
13%

Vitamin E
1mg
12%

Vitamin B1
0.18mg
12%

Manganese
0.24mg
12%

Copper
0.22mg
11%

Magnesium
43mg
11%

Vitamin K
9µg
9%

Folate
19µg
5%

Vitamin D
0.48µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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