Alright, let me tell you about my adventure making this “quick and easy chicken tikka masala” I’d been hearing about. Sometimes these recipes claim to be quick, and then you’re stuck in the kitchen for hours. So, I wanted to see for myself.
Getting Things Started
First off, I grabbed some chicken. I had chicken breasts on hand, so that’s what I used. Chopped them into bite-sized pieces. Nothing too precise, just roughly the same size so they cook evenly. Some folks swear by chicken thighs for flavor, and yeah, they’re good, but for quick, breasts are just faster to prep for me. No fiddling around with skin or bones.
Then, the marinade. This is where the “tikka” part really starts. I dumped the chicken into a bowl. Added a good dollop of plain yogurt. Then, a spoonful of that ginger-garlic paste I always keep in the fridge. Seriously, that stuff is a lifesaver. Who has time to peel and chop ginger and garlic every single time? Not me. For spices, I just went with the classics: a bit of turmeric for color, some cumin, coriander powder, a pinch of cayenne for a little warmth – not too much, mind you – and of course, garam masala. Gave it all a good mix, made sure every piece of chicken was coated.
I let that sit on the counter. The recipe I glanced at said 30 minutes or so. Honestly, if I’m in a real hurry, I’ve been known to skip the long marination, but even 15-20 minutes while you get everything else ready makes a difference, I think. It’s not like those overnight marinades, this is supposed to be easy, remember?
Cooking it Up
Okay, pan on the stove. Medium-high heat. A splash of oil. Once it was hot, I started browning the chicken. Did it in a couple of batches. You don’t want to crowd the pan, otherwise, the chicken just sort of steams and gets all pale and sad. We want some nice brown bits! That’s where the flavor is hiding. Took the chicken out and set it aside.
In the same pan – no point washing extra dishes – I tossed in a chopped onion. Let that cook down until it was soft and a bit golden. Added another small spoonful of that ginger-garlic paste. Can’t have too much of that, in my opinion. Then, in went the ground spices again: more cumin, coriander, turmeric, and a bit more garam masala. Stirred them around for a minute. You gotta cook the spices a little, it really wakes them up. Smells amazing at this point.
Next, a can of crushed tomatoes. Some people use tomato passata or even blend fresh tomatoes. But a can of crushed or chopped tomatoes? Perfect for a quick weeknight thing. Poured that in, stirred it all together, scraping up any browned bits from the bottom of the pan. Let that simmer for a few minutes, just to let the flavors meld.
Then, the cooked chicken went back into the pan, along with any juices that had collected on the plate. Stirred it all up, turned the heat down to low, put a lid on, and let it simmer for about 10-15 minutes. Just enough for the chicken to cook through and soak up all that saucy goodness.
The final step, and this is what makes it creamy and delicious, was a splash of heavy cream. Some people use coconut milk, which is also great, especially if you want to keep it dairy-free. I had cream, so cream it was. Stirred it in, let it heat through for just a minute or two. Didn’t want it to boil like crazy. And that was pretty much it!
The Verdict
I served it up with some plain basmati rice I’d cooked while the chicken was simmering. A sprinkle of fresh cilantro on top because I had some. And you know what? It actually was quick and easy. From start to finish, maybe 40 minutes, tops? And most of that was just letting things simmer or marinate without me having to do much.
It’s not one of those recipes that has you running around, using every pot and pan in the kitchen. This was straightforward. And the taste? Pretty darn good for a speedy meal. It’s not the super authentic, simmered-for-hours kind of tikka masala you might get at a fancy restaurant, but for a homemade, “I need dinner on the table fast” kind of meal, this thing is a winner. I’ll definitely be making this one again. It’s a solid go-to. It’s funny, I’ve tried some “easy” recipes that were a total nightmare. This one? This one actually delivered. Simple stuff, but it works.
