Elise’s Chicken Tikka Masala

Originally posted on 06/27/2014 in Potluck-Potluck and Page One Zombies

Whatcha need:
boneless skinless chicken breasts
12.5 oz jar of Maya Kaimal Tikka Masala Indian simmer sauce
splash of olive oil

Whatcha do:
Cut the chicken into little pieces. One to two inch cubes or strips or however you want. Just make sure it is fairly uniform in thickness or it will cook weird.

In large skillet with high sides, warm up the olive oil and then wiggle the pan around so it is covering the whole bottom.

Cook the chicken over medium/high heat until it is all white on the outside and when you cut into the thickest piece it is very light pink on the inside.

Add the sauce. If you have a family pack of chicken you will probably need two jars. Put the temperature down to low or medium low. If you like spicier food, add some cumin, curry powder, and/or some turmeric. Careful though – turmeric stains.

Stir! Check it every once in a while to make sure it isn’t splattering all over your kitchen, and give it a stir.

When the sauce has reached a pleasing consistency, (not more than 10 minutes though or your chicken will be gross in there), take it off the heat

Serve with crispy crowns, naan or basmati rice! NOM NOM

Recipe variations:
Instead of chicken, use cubes of paneer or homemade mozzarella. You can put it into warm sauce as-is, or brown it first a bit in the pan, add the sauce on top and only simmer until the sauce has warmed up enough to be pleasant to eat – don’t want to melt the cheese.

Chickpeas are also a delicious addition, should you be so inclined. Or chunks of tomato, but only the meaty bit because the snotty bit will water down the sauce.