Quick Chicken Tikka Masala

Method

1. 1

   Gather ingredients: 20 g ginger, 3 cloves garlic, 1 large onion, 680 g chicken breast, 10 g salt, 5 g black pepper, 10 g garam masala, 30 ml vegetable oil, 30 g butter, 30 g tomato paste, 2 g turmeric, 1 g cayenne pepper, 400 g crushed tomatoes, 150 g frozen peas, 120 ml plain yogurt, 15 ml lemon juice, 10 g cilantro, 4 pieces naan. Tools: food processor, medium bowl, large skillet (30cm), spatula, knife, cutting board.

2. 2

   Pulse ginger and garlic in food processor until chopped; add onion and pulse until finely chopped.

3. 3

   Toss chicken with 7 g salt, 2 g pepper, and 4 g garam masala in a medium bowl.

4. 4

   Heat oil in skillet over high heat. Cook chicken, tossing occasionally, until browned and cooked through.

5. 5

   In the same skillet over medium-high heat, add butter, onion mixture, 3 g salt, and 1 g pepper. Cook until softened.

6. 6

   Add tomato paste, turmeric, cayenne, and 6 g garam masala; cook stirring constantly for 30 seconds.

7. 7

   Add tomatoes and cook until hot. Return chicken to pan with peas and cook until warmed through.

8. 8

   Remove from heat. Stir in yogurt and lemon juice. Season with remaining salt and pepper to taste.

9. 9

   Divide among 4 plates, garnish with cilantro, and serve with naan.