Indian Tikka Masala
Spiced protein in a tomato-cream sauce infused with garam masala, ginger, and garlic. Cooked on stovetop, served warm with rice or bread.
Ingredients
Method
In a bowl, whisk together Greek yogurt, 2 tsp garam masala, minced ginger, minced garlic, and lime juice until smooth.
Add cubed protein to the marinade, toss to coat evenly, and refrigerate for at least 15 minutes (or up to 4 hours).
Heat ghee in a large skillet over medium-high heat until shimmering.
Remove protein from marinade, reserving excess liquid, and cook in batches until golden brown on all sides, about 3–4 minutes per side. Transfer to a plate.
In the same skillet, add diced onion and cook over medium heat until softened, about 3 minutes.
Stir in tomato paste and cook for 1 minute to caramelize slightly.
Pour in canned tomatoes with liquid and add 1 tsp garam masala; simmer for 5 minutes.
Reduce heat to low and stir in heavy cream until fully incorporated.
Return cooked protein to the skillet, simmer for 5–8 minutes until cooked through, and season with salt and black pepper to taste.
Garnish with fresh cilantro and serve warm over basmati rice, with naan, or with flatbread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →