Garam Masala Chicken
This Garam Masala Chicken is a cozy delight! Tender chicken enveloped in a creamy, spiced sauce makes for an irresistible meal.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Sharp Knife
- Serving dishes
Ingredients
- 1 tablespoon coconut oil or any cooking oil
- 2 teaspoons minced garlic (see note 1)
- 2 teaspoons ginger paste
- 1 tablespoon garam masala (see note 2)
- 1.5 teaspoons ground chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/8 teaspoon red pepper flakes (optional)
- 1 can coconut milk (13.5-ounce, full-fat, see note 3)
- 1 bag frozen peas and carrots (12-ounce)
- 1 tablespoon honey
- 3 cups shredded rotisserie chicken (see note 4)
- 1/4 cup finely chopped cilantro (optional)
- 1 lime (optional)
- Basmati rice for serving (see note 5)
- Naan for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Allow it to melt and warm up, creating a luscious base for your spices.
- Add the minced garlic and ginger paste to the skillet. Sauté for about 1 minute, or until fragrant, making sure not to burn the garlic.
- Stir in the garam masala, chili powder, ground cumin, salt, garlic powder, ground turmeric, paprika, and red pepper flakes (if using). Cook for another minute to toast the spices and release their essential oils.
- Pour in the can of coconut milk, stirring well to combine with the spices. The mixture will start to thicken, creating a creamy sauce that’s full of flavor.
- Mix in the frozen peas and carrots, followed by the shredded rotisserie chicken. Stir until everything is well coated in the sauce and the chicken is heated through.
- Drizzle in the honey, stirring to incorporate it into the mixture. This will add a lovely touch of sweetness to balance the spices.
- Remove the skillet from the heat. If desired, sprinkle with finely chopped cilantro and squeeze fresh lime juice over the top. Serve your Garam Masala Chicken over fluffy basmati rice or alongside warm naan for a satisfying meal.
Notes
- For the best flavor, allow the Garam Masala Chicken to simmer for a few extra minutes after adding the chicken.
- If you prefer a thicker sauce, let it reduce for a bit longer on the heat.
- Adjust the spice levels to your liking—add more chili powder for heat or reduce it for a milder flavor.
- Fresh cilantro and lime elevate the dish immensely!