Okay, here’s my blog post about making a super easy and quick Chicken Tikka Masala:
Alright, folks, let’s talk about dinner. Specifically, let’s talk about those nights when you’re STARVING, but the thought of spending hours in the kitchen makes you want to cry. That was me last night. I was craving something warm, flavorful, and comforting, but my energy levels were, shall we say, low. That’s when I decided to tackle Chicken Tikka Masala – but the easy way.
Getting Started (aka The Lazy Person’s Prep)
First things first, I grabbed some chicken. I used pre-cut chicken breast, because, well, lazy. You can totally use thighs, too, if that’s your thing. I tossed the chicken into a bowl with a good squeeze of lemon juice, a hefty spoonful of ginger-garlic paste (the pre-made stuff, obviously), some salt, and a pinch of chili powder. I mixed it all up with my hands – gotta get in there! – and let it sit while I prepped the rest.
The Sauce: Where the Magic Happens (Quickly!)
Okay, now for the sauce. This is where the “quick” part really shines. I grabbed a large pan, heated up some oil (I used vegetable oil, but whatever you have is fine), and tossed in a chopped onion. I let that cook until it got a little soft and see-through, then added in more of that ginger-garlic paste. I stirred for a minute, letting all those lovely smells fill the kitchen.
Next, the key ingredient: a jar of pre-made Tikka Masala simmer sauce. Yes, I said jar. Don’t judge! There are some really good ones out there, and honestly, on a weeknight, it’s a lifesaver. I poured that whole jar into the pan, added a can of diced tomatoes (because why not?), and a splash of cream (for extra richness, of course). I brought it all to a simmer, stirring occasionally.
Putting It All Together
While the sauce was doing its thing, I took another pan and cooked the marinated chicken. I just cooked them in batches, until they were nicely browned and cooked through. I wanted to make sure they will be cooked completely.
Once the chicken was cooked, I added it to the simmering sauce. I let it all cook together for another 5-10 minutes, just to make sure the chicken was nicely coated and everything was heated through. The thickness of the sauce looked good.
The Final Touch (and the Best Part!)
And that’s it! Seriously, that’s the whole recipe. I served it over some fluffy basmati rice (that I cooked in my rice cooker, because, again, lazy), and garnished it with a sprinkle of fresh cilantro. I add some extra chili flakes, if you like things spicy.
- Taste Test: Oh. My. Goodness. It was SO good. Creamy, flavorful, and just the right amount of spice. And the best part? It took me less than 30 minutes from start to finish.
- The Verdict: This is my new go-to weeknight meal. It’s easy, it’s quick, and it tastes like I spent hours in the kitchen (even though I definitely didn’t).
So, there you have it – my super easy, super quick Chicken Tikka Masala. Give it a try, and let me know what you think! And remember, there’s no shame in taking shortcuts, especially when they taste this good.