Go Back
Chicken Tikka Masala with Chickpeas, Easy High Protein Fall Dinners the Whole Family Will Actually Eat
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.