Shane’s been fighting a cold all week. Sore throat, stuffy nose, cough – you name it, he’s had it. I can count on one hand the number of times he’s had a cold since I met him; it’s rare, his immune system is usually very strong. Me on the other hand? If someone with a cold simply looks at me, I’m almost guaranteed to catch it. And that thing will linger forever! Needless to say, I’ve been keeping my distance from Shane (as much as is possible anyway when you live with someone) and washing my hands nonstop. My week is crazy busy, and getting sick? It’s just not in the cards.
One of the things I have going on this week is a program I’m presenting at my local library. The director is a loyal blog reader and asked me to speak about a number of blog-related topics, including meal planning. I’d be lying if I said I wasn’t nervous about the public speaking part of this equation, but I think it’ll be fun too. I’m excited to share what I’ve learned and what works for me with others. The program is tomorrow night so I’ll report back on Friday on how it went!
Recipes like this skillet chicken tikka masala are a life-saver and help keep me on track during the week. The ingredient list is short, there’s almost no prep work, and the end result does not mean a sink full of dirty dishes. Even on nights when I don’t feel like cooking and just want to order take-out, I can usually convince myself to spend 30 minutes to get a home-cooked meal on the table. Despite its simplicity, this recipe was very flavorful. I’ve fallen in love with fresh ginger over the past few months, and it’s great in this creamy tomato sauce.
If you have a little more time on your hands, I shared another chicken tikka masala recipe last year. It’s slightly more traditional, made with a yogurt and spice marinade for the chicken and a more involved sauce recipe. You could even make your own naan, I love that recipe so much! When you just need quick and easy though, this skillet chicken tikka masala and some store-bought naan will totally do the trick.
Skillet Chicken Tikka Masala
adapted from The Best Simple Recipes
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.
I have not been sick yet this year and I hope to keep it that way ::crosses fingers::
Ooh, the program sounds really cool. Good luck!
Wow, this looks so simple and delicious! I’ll check out the other recipes you linked to, as well. Also, love recipes where I most likely have everything on hand already. The only thing I’m missing for this one is the tomatoes!
Good luck with your presentation! You’ll do just fine, I’m sure!
Tracey, good luck speaking engagement, you will be great!
–kendra
good luck speaking, and staying healthy!
tikka masala has been on my ‘to make’ list for a long time–love this super easy skillet version!
Awesome recipe! I wish I had had this in my arsenal last night. π And I hope Shane feels better…being sick is never fun.
This was a great meal that I’d love to have more often, thanks for making it!
I would be very interested if you have any tips on meal planning and what works for you. Loving your blog by the way and that we share the same name! :).
I hope Shane is feeling better! And you’re totally going to rock the public speaking! And this dish is just amazing. Jason is a huge tikka masala fan so he will be thrilled when I make this for him.
Mmmm. I love Chicken Tikka Masala. Actually, I really just like indian food. Indian and Asian are definitely my favorites (well next to American; you just can’t beat a simple hamburger π )
This looks delicious. I’ve been kind of slacking with dinner label because of all the studying and homework and stuff I’ve been doing. So far it’s been grilled chicken, oven backed chicken, and turkey sandwiches. But I am determined to get some good recipes under my belt. π
And good luck with your presentation! I’m sure you’ll do brilliantly π
Delicious recipe!! Loved it π
That’s so exciting that you’re speaking at the library! I’m sure you’re going to do fabulous! I only wish I could be there because your meal planning always makes me jealous.
I can’t believe how simple this is – love these flavors!!
You will be more than fine. The experience of blogging develops descriptive ability, grammar and spelling (well, spelling won’t matter when you speaking out loud will it?) Come back with a report for us, ok?
Indian food is really great comfort food! I need actually to learn making decent naans π
You will do so well at the library presentation. I wish I could go see you! I’m definitely pinning this recipe. I love recipes like this for a busy week.
Ok so this is a stupid question…but what is gram marsala? And where is it normally in the grocery store? Living in Spain I am just not sure if I can find it here but this recipe looks amazing…do you think I could sub it for something else? What do you think?
How fun to speak at the library – good luck!!
This chicken looks wonderful, I love anything with Indian flavors!
@Melissa Ruth – Not a stupid question at all π It’s an Indian spice blend and is usually found in the spice section here in the US. Here’s a little more info on it:
http://www.americastestkitchenfeed.com/to-your-health/2011/10/seeking-the-warmth-of-garam-masala/
It’s an important component of this dish so I definitely wouldn’t skip it or sub something else. If you can’t find it, you could try making your own.
http://allrecipes.com/recipe/easy-garam-masala/
Could coconut milk possibly be subsituted for the heavy cream, or something else non-dairy??
Thanks!
One of my favorite dishes!
@Vanessa – I’m honestly not sure. I know full fat coconut is sometimes used as a sub for heavy cream, but can’t say how it would work here since I haven’t tried. It’s definitely going to change the flavor profile with the coconut. Let me know how it goes if you do it!
Very cool you are speaking at your library! Can’t wait to hear all about it.
I have never cooked Indian, but really should give it try! Especially the homemade naan. π
Hope you steer clear of Shane’s cold!
Never heard of Parsley in Chicken Tikka masala..
@Anonymous – I think the original recipe called for cilantro, but I am not a fan so I always sub parsley.
Wonderful recipe! This was THE BEST Chicken Tikka Masala recipe we have ever tried – – – (not quite as good from a restaurant) but I will take it to give us an Indian food fix. Thanks for sharing.
Have just stumbled accross your blog whilst looking for this recipe. Really glad I found it .. Readymade Chicken Masala makes it easier to cook Chicken tikka masala as to add that extra taste π
Yummy looks delish