Quick Chicken Tikka Masala

Ingredients for Quick Chicken Tikka Masala

• 1 (2 1/2") piece ginger, peeled

• 4 dentes de alho, descascados

• 1/2 medium yellow onion

• 675g boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes

• 2 teaspoons kosher salt, divided, plus more to taste

• 3/4 teaspoons freshly ground black pepper, divided, plus more to taste

• 2 1/2 teaspoons garam masala, divided

• 2 colheres de sopa de óleo vegetal

• 2 colheres de sopa de manteiga sem sal

• 1 colher de sopa de extrato de tomate

• 1 1/2 teaspoons turmeric

• 1/8-1/4 teaspoons cayenne pepper

• 1 (800g) lata de tomates triturados

• 1 (275g) package frozen peas, thawed

• 120ml plain full-fat or low-fat yoghurt (not Greek)

• 1 colher de sopa de suco de limão fresco

• 1/4 cup fresh coriander leaves and tender stems

• Naan (Indian flatbread

• para servir)

Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.

Toss chicken with 1 1/2 teaspoons salt, 1/2 teaspoons pepper, and 1 teaspoon garam masala in a medium bowl.

Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.

Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 teaspoons garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.

Remove from heat and stir in yoghurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with coriander, and serve with naan.

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