Skillet Chicken Tikka Masala

Man alive, I love Indian food! I think anyone who doesn't like it probably hasn't tried tikka masala. Tikka masala is simply a dish of chicken in a creamy spiced tomato sauce. The flavor is amazing - between the indian flavors and the heavy cream, how can it not be? It's evidently especially popular in Britain, though I wouldn't know since I've yet to visit there :)

I've made two other recipes for tikka masala, including my favorite, but as you can see, that ingredient list is quite long and the sauce is complex. This recipe gives you a great flavor without a long list of ingredients or time consuming steps. It was delicious, easy, and a great way to get that Indian flavor I love in a hurry.

Serve over rice with some store bought naan and you've got a tasty weeknight meal!

Skillet Chicken Tikka Masala
1 (14.5 oz) can diced tomatoes
1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon garam marsala
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Add the tomatoes to the bowl of your food processor and pulse just until partially broken down.

Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil shimmers, add the chicken and cook until browned on all sides, about 5 minutes. Remove to a plate.

Reduce the heat to medium and add the onion to the pan. Cook for 4-5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, only about 1 minute. Add the tomatoes and bring the mixture to a simmer then reduce the heat to medium-low. Cover and cook for 2-3 minutes, or until the mixture has thickened slightly.

Stir in the cream and return the browned chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer until thickened (it'll only take a few minutes), then stir in the parsley and season to taste with salt and pepper. Serve over rice.

Source: Tracey's Culinary Adventures