Homemade Chicken Tikka Masala #MyLondonDish
Posted by Proper Tasty on Thursday, March 30, 2017
Paulina and I both loved Indian Food even before we met. Then, on our first date, we enjoyed dinner at a NYC restaurant “Mitali’s”. Check it out, eh.
If you’ve got a favorite recipe for this dish, add it here!
Enjoy, I’ll be posting lots of Indian recipes in the future.
Thanks,
John
Boasting a tomato-based sauce, this popular meal full of Indian-inspired flavor gets its signature taste from McCormick® everyday spices like cumin, cinnamon and turmeric. And there’s no need for a fancy tandoor oven. Simply add ingredients to a skillet and serve the finished dish over rice or naan.
Servings | Prep Time |
4 people | 15 minutes |
Cook Time |
20 minutes |
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Boasting a tomato-based sauce, this popular meal full of Indian-inspired flavor gets its signature taste from McCormick® everyday spices like cumin, cinnamon and turmeric. And there’s no need for a fancy tandoor oven. Simply add ingredients to a skillet and serve the finished dish over rice or naan.
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Ingredients
- 1 tsp oil
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 1 small onion
- 1 cloves clove of garlic, finely minced
- 1 tsp ground Cumin
- 1/2 tsp ground Cinnamon
- 1/2 tsp ground Tumeric
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 can 14 1/2 oz petite diced tomatoes undrained
- 1/3 cup 1/2 & 1/2
Servings: people
Units:
Instructions
- Heat oil in large skillet on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Remove chicken from skillet. Set aside.
- Cook and stir onion and garlic in same skillet on medium heat until softened, about 3 minutes. Stir in cumin, cinnamon, turmeric, salt, lemon juice and tomatoes. Return chicken to skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
- Gradually stir in half-and-half until well blended. Serve with cooked rice or naan bread, if desired.
Recipe Notes
Checkout my original recipe
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