Transform tomato soup into an exotic delight: how to make chicken tikka masala in no time
What To Know
- Add the grilled chicken to the tomato soup and simmer for 10-15 minutes, or until the chicken is heated through and the sauce has thickened.
- Using tomato soup as a base not only simplifies the cooking process but also adds a unique and delicious touch to this classic dish.
- Yes, cook the marinated chicken on low for 4-6 hours, then add the tomato soup and remaining ingredients and cook for an additional 1-2 hours.
Chicken tikka masala, a beloved Indian dish, can now be recreated in your own kitchen with an unexpected yet delectable ingredient: tomato soup. This innovative approach not only simplifies the cooking process but also infuses the dish with a rich and tangy flavor. Here’s a step-by-step guide to help you master this culinary delight.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) tomato soup
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken cubes, yogurt, lemon juice, cumin, coriander, garam masala, salt, and black pepper. Mix well to coat the chicken and let it marinate for at least 30 minutes or up to overnight.
2. Grill or Pan-Fry the Chicken:
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill or pan-fry for 5-7 minutes per side, or until cooked through.
3. Sauté the Onions and Garlic:
In a large skillet over medium heat, melt a tablespoon of butter or oil. Add chopped onions and garlic and sauté until softened, about 5 minutes.
4. Add the Tomato Soup and Spices:
Pour the tomato soup into the skillet along with the sautéed onions and garlic. Add another teaspoon of garam masala and bring to a simmer.
5. Simmer the Chicken:
Add the grilled chicken to the tomato soup and simmer for 10-15 minutes, or until the chicken is heated through and the sauce has thickened.
6. Stir in Heavy Cream:
For a creamy and rich texture, stir in the heavy cream and simmer for another 5 minutes.
7. Garnish and Serve:
Garnish the chicken tikka masala with chopped fresh cilantro and serve with rice, naan bread, or your favorite side dish.
Tips for the Perfect Dish:
- Use high-quality tomato soup for the best flavor.
- If you don’t have garam masala, you can substitute a combination of cumin, coriander, cloves, cinnamon, and cardamom.
- For a spicier dish, add a pinch of chili powder or red pepper flakes.
- If the sauce becomes too thick, add a little water or milk to thin it out.
Variations:
- Vegetable Tikka Masala: Substitute tofu or vegetables for the chicken.
- Creamy Tikka Masala: Add an extra 1/2 cup of heavy cream for an even richer sauce.
- Butter Chicken Tikka Masala: Add 1/4 cup of butter to the sauce for a buttery and flavorful twist.
Wrapping Up
With this easy-to-follow guide, you can now enjoy the delectable flavors of chicken tikka masala in the comfort of your own home. Using tomato soup as a base not only simplifies the cooking process but also adds a unique and delicious touch to this classic dish. Experiment with variations and enjoy the versatility of this culinary masterpiece.
What You Need to Know
Q: What can I use instead of tomato soup?
A: You can use tomato puree or diced tomatoes with a bit of tomato paste for a similar flavor.
Q: Can I make this dish in a slow cooker?
A: Yes, cook the marinated chicken on low for 4-6 hours, then add the tomato soup and remaining ingredients and cook for an additional 1-2 hours.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.