Chicken Tikka Masala with Chickpeas

From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat

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A mostly bare fridge and one can of chickpeas I kept moving aside every time I reached for something else are what pushed me toward chicken tikka masala with chickpeas on a Tuesday night that had no business producing a real dinner. Store-bought tikka masala paste does the heavy lifting on the spice work, so the actual stove time runs about 15 minutes before the sauce takes over. I started adding the chickpeas to stretch the meal across seven plates without doubling the chicken, and now I would not leave them out because they turn creamy in the sauce and bulk up every bowl enough that my older boys do not immediately go looking for something else. Basmati rice and naan go on the table at the same time so nobody is rationing the sauce.

Why you will love this

• Store-bought tikka masala paste keeps prep to about 10 minutes with no specialty spice shopping required.
• The chickpeas stretch one and a half pounds of chicken to feed five people comfortably.
• You get a genuinely thick, creamy sauce without any complicated technique, just a good simmer and cream stirred in at the end.
• Leftovers reheat well the next day, and the sauce actually thickens up nicely overnight.
• One pan from sear to finish means less cleanup on a weeknight.

Tips for success

• Pat the chicken dry before it goes into the skillet. Wet chicken steams instead of searing, and you lose that golden crust that adds flavor to the whole dish.
• Do not skip the 1 to 2 minutes of cooking the tikka masala paste in the dry pan with the onions before adding liquid. That step is what keeps the sauce from tasting flat.
• Stir the cream or coconut milk in off the heat, and do not let the sauce come back to a boil after that point. I learned this the hard way when the sauce broke on me and turned grainy.
• Check the chicken by cutting into the largest piece at the 18-minute mark. The sauce thickens fast toward the end, and the chicken can overcook if you walk away too long.

If your sauce turns out too thick or thin

• Too thick: add a splash of the reserved chicken broth or plain water, stir, and let it simmer uncovered for another minute.
• Too thin: remove the lid for the last 5 minutes of cooking and let some of the liquid cook off before adding the cream.
• Sauce looks separated or greasy: this usually means the cream was added while the pan was still too hot. Stir vigorously over very low heat and it often comes back together.

Substitutions

Boneless chicken thighs work in place of breasts and stay a little more forgiving if the sauce simmers a few minutes longer than planned. For dairy-free, full-fat coconut milk is a direct swap for the heavy cream and the sauce stays just as rich. If tikka masala paste is not available, two tablespoons of a good curry paste plus half a teaspoon of garam masala gets you close enough for a weeknight. White beans can replace the chickpeas if that is what you have, though they are softer and will break down a bit more into the sauce.

For picky eaters who are wary of the spice level, start with two tablespoons of paste instead of three. You can always serve a small bowl of extra paste on the side for anyone who wants more heat.

Make-ahead and storage

The full dish keeps in the refrigerator in an airtight container for up to 4 days. The sauce thickens considerably as it sits, so add a small splash of broth or water when reheating. Warm it gently on the stovetop over medium-low heat and stir frequently. Do not let it come to a full boil once the cream is already in the sauce or it can separate.

This freezes well for up to 3 months. Store it without the rice, in a freezer-safe container, and thaw overnight in the refrigerator before reheating. Stir in a little extra broth as it warms up to loosen the sauce back to the right consistency.

Brittany Stage

Chicken Tikka Masala with Chickpeas

Tender chicken breast and canned chickpeas simmer in a spiced tomato-cream sauce made faster with store-bought tikka masala paste. It is a high-protein weeknight dinner that tastes like you spent all day on it.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Indian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch chunks
• 1 15-oz can chickpeas drained and rinsed
• 1 15-oz can crushed tomatoes
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• 3 tbsp tikka masala paste such as Patak’s brand, found in most grocery stores
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger peeled and grated, or 1/2 tsp ground ginger
• 2 tbsp neutral oil such as avocado or vegetable oil
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth to thin the sauce as needed
• 2 cups basmati rice cooked according to package directions, for serving
• 2 tbsp fresh cilantro chopped, for garnish, optional

Equipment

• large deep skillet or Dutch oven
• cutting board
• sharp knife
• wooden spoon or silicone spatula

Method

 

1. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Pat the chicken pieces dry with paper towels and season with salt and pepper. Add the chicken to the hot skillet in a single layer and cook without stirring for 2 to 3 minutes until golden on one side. Flip and cook another 2 minutes. The chicken does not need to be fully cooked through at this point. Remove it to a plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and ginger and stir constantly for 1 minute until fragrant.
3. Add the tikka masala paste directly to the onion mixture and stir well to coat everything. Cook for 1 to 2 minutes, stirring constantly. This step blooms the spices in the paste and deepens the flavor of the whole dish.
4. Pour in the crushed tomatoes and chicken broth, then stir to combine. Add the drained chickpeas and the seared chicken back into the skillet, along with any juices that collected on the plate. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to medium-low, cover loosely, and cook for 18 to 20 minutes. The sauce will thicken and the chicken should be completely cooked through. Cut into the largest piece to check for no pink in the center.
5. Remove the skillet from the heat. Stir in the heavy cream or coconut milk gently until fully incorporated. Do not return the skillet to a boil after adding the cream or the sauce can separate. Taste and add more salt if needed.
6. Spoon the tikka masala over basmati rice in bowls. Scatter fresh cilantro over the top if using. Serve with warm naan on the side for scooping up the sauce.

Notes

Tikka masala paste is sold near the Indian foods or international sauces in most large grocery stores. If you cannot find it, Trader Joe’s carries their own version. Leftovers taste even better the next day as the sauce deepens in the fridge.

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