Easy Chicken Tikka Masala
You’ll be craving this easy chicken tikka masala after the first bite. Quick to prepare as a deliciously cozy weeknight dinner, this is the best recipe using jarred tikka masala sauce.
Ingredients
- 1-2 tablespoons olive oil
- 2 chicken breasts, boneless, skinless
- 2 cups long grain white rice, cooked
- 16 ounces frozen peas and carrots
- 2 12 ounce jars tikka masala sauce
Instructions
- Clean and peel potatoes. I prefer Yukon Gold yellow potatoes, but you can use white, red or whatever variety of potatoes you like.
- Place potatoes in a small pot and fill with water. Bring to a boil. Once boiling, reduce heat to boil gently for approximately 40 minutes.
- Cook rice according to package directions. Time the rice to be done when the potatoes are done.
- Add cooking oil to the pot. Place the chicken in the oiled pot and cook through, turning once or twice. You want a nice crispy layer on the chicken.
- Once the chicken is fully cooked, use a spatula to break up the chicken into small chunks. You can also remove the chicken from the pot to cut it, placing it back in the pot after cutting it up.
- Add the peas and carrots. Stir.
- After 30 seconds, pour the tikka masala sauce on top. Cover and simmer on low for about 20 minutes. If the simmering process finishes before the rice and potatoes, turn off the heat and let sit covered.
- Stir to deglaze the pot, separating cooked pieces from the bottom. After a couple minutes, stir again.
- By now, the potatoes should be done. Serve the chicken tikka masala sauce over potatoes and rice.
Notes
Variations and Substitutions:
- Use a frozen vegetable medley such as carrots, corn, peas, and green beans, if you can’t find peas and carrots
- Include cauliflower to amp up the vegetable ratio
- Add chicken meatballs instead of breasts or thighs