Chicken Tikka Masala with Crispy Snap Peas 

chicken-tikka-masala-peas
Photo by Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 551 calories
    • Fat 16 g (3 g saturated fat)
    • Cholesterol 103 mg
    • Sodium 1,000 mg
    • Protein 46 g
    • Carbohydrate 56 g
    • Sugar 10 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 99 mg

Cook the rice according to the package directions.

Meanwhile, puree the tomatoes (and their juices), onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.

Heat 3 tablespoons of the oil in a large pot over medium-high heat. Add the garam masala and cook, stirring, until fragrant, 20 seconds. Add the tomato mixture and cook, stirring occasionally, until thickened, 12 to 14 minutes. Add the chicken and simmer, stirring occasionally, until cooked through, 6 to 8 minutes. Add the yogurt and stir to combine.

Ingredients

  1. Check 1 cup basmati rice
  2. Check 1 28-ounce can diced tomatoes
  3. Check 1 medium onion, chopped
  4. Check 2 cloves garlic, chopped
  5. Check Kosher salt and black pepper
  6. Check 1/4 cup olive oil
  7. Check 2 teaspoons garam masala (found in the spice aisle of the supermarket)
  8. Check 1 1/2 pounds chicken tenders, halved crosswise
  9. Check 1/3 cup plain yogurt, plus more for serving
  10. Check 6 ounces snap peas, thinly sliced
  11. Check 2 tablespoons fresh lime juice

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, puree the tomatoes (and their juices), onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.
  3. Heat 3 tablespoons of the oil in a large pot over medium-high heat. Add the garam masala and cook, stirring, until fragrant, 20 seconds. Add the tomato mixture and cook, stirring occasionally, until thickened, 12 to 14 minutes. Add the chicken and simmer, stirring occasionally, until cooked through, 6 to 8 minutes. Add the yogurt and stir to combine.
  4. Meanwhile, combine the snap peas, lime juice, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper in a bowl.
  5. Serve the chicken and sauce over the rice, topped with the snap peas and additional yogurt.