All the flavors of a slow simmered restaurant quality Chicken Tikka Masala but this version is so easy to make and can be ready in 30 minutes or less! So good it may just become a regular in your dinner rotation.
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
Add chicken and cook, rotating halfway through cooking, until cooked through, about 6 - 7 minutes total. Transfer chicken to a plate.
Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat. Add chopped onion mixture and saute until onions have softened, about 3 minutes.
Add tomato paste, remaining 1 Tbsp garam masala, the paprika, and cayenne and cook, stirring constantly, 30 seconds.
Add crushed tomatoes, season with salt to taste, and cook stirring occasionally until mixture is hot, about 2 minutes***.
Return chicken to pan and cook 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice.
Serve warm over basmati rice topped with cilantro.
1. For a homemade garam masala spice blend (which I recommend using) whisk together: 2 Tbsp ground cumin, 2 Tbsp ground coriander, 1 1/2 Tbsp ground black pepper, 1 Tbsp ground cardamom, 1 Tbsp ground cinnamon, 1 1/2 tsp ground nutmeg. The blend listed here will make enough to make this recipe 4 times so it's quicker the next few times you make it.2. To make it a little richer sometimes I like to substitute 1/4 cup heavy cream for 1/4 cup of the yogurt. Both ways are delicious though.3. You can let it simmer longer if needed if the canned tomatoes used were watery. If the canned tomatoes were thick you can add a few Tbsp of water if needed to thin the sauce mixture.Recipe source: inspired by this recipe on Epicurious