John's Easy Spicy Chicken Tikka
John
4
10 minutes
30 minutes
Indian
Entrée
Indian Cuisine is such a family favorite in our house. It allows us to be adventurous with our eating while sill enjoying clean, simple, accessible ingredients. FreshJax's new Spicy Masala is the perfect blend of flavor, heat, and simplcity to truly make weeknights feel special.
Ingredients
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- 1.75-2.0 lbs boneless skinless chicken thighs (or firm tofu if vegan)
- 1 cup plain yogurt
- 1.5 tablespoons minced garlic (from a jar is fine)
- 2 tablespoons FreshJax Spicy Masala
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- 2-4 tablespoons oil
- 2 small or one large onion finely chopped
- 1.5 tablespoons minced garlic
- 2 tablespoons FreshJax Spicy Masala
- 16 oz (2 8oz cans) tomato sauce
- 1.25 cups heavy whipping cream (or 14 oz condensed milk if you want to save some calories)
- 1 teaspoon brown sugar
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4 servings Basmati or other Indian-style rice, any preparation method OR plain or garlic Indian naan bread.
Directions
Mix yogurt, garlic, and 2 tablespoons FreshJax Spicy Masala in a bowl.
Chop the chicken thighs into bite-size pieces and stir into yogurt marinade. Leave at least 15 minutes, but overnight if you elect to substitute chicken breasts to save calories.
Heat the oil in a medium-high cast-iron skillet if you have one. You can also use a grill for added flavor.
Sear the chicken on each side for about 3 minutes. Do this in small batches so you don’t crowd the pan and cut down the heat too much. I usually do 4 batches. Not a problem if grilling.
Remove the chicken to a bowl. You will finish cooking it later.
Start cooking the rice according to package directions, or heat the naan in a warm oven.
Add the chopped onion to the same pan, and cut the heat to medium. Use the liquid from the onions to deglaze the pan of the leftover chicken marinade bits. About 3-4 minutes until translucent.
Add the minced garlic and sauté for about a minute until fragrant.
Add the other 2 tablespoons FreshJax Spicy Masala. Sauté for about 20 seconds until fragrant.
Add the tomato sauce and reduce the heat to low. Simmer until the sauce is a deep brown color, about 10-15 minutes.
Add the brown sugar and the whipping cream, as well as the chicken and all it’s juices, and simmer 10-15 minutes until slightly reduced. If the sauce is too thick you can add a little water.
Serve immediately over rice or with pieces of naan.
