Chicken Tikka Skillet
A fusion of Indian flavors in a skillet with marinated chicken and spices, served with a side of naan or rice.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into 1-inch pieces
- ●1/2 cup yogurtplain, unflavored
- ●2 tablespoons lemon juicefreshly squeezed
- ●1 teaspoon garam masalaground
- ●1 teaspoon cumin powderground
- ●1 teaspoon coriander powderground
- ●1/2 teaspoon cayenne pepperoptional, for some heat
- ●1/2 teaspoon saltto taste
- ●2 tablespoons skillet cooking oilsuch as avocado or grapeseed oil
- ●1/4 cup chopped cilantrofor garnish
Instructions
- 1
1. In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper (if using), and salt. Add the chicken pieces and mix until they are well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 2
2. Heat 1 tablespoon of the skillet oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until it is browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and cover with foil to keep warm.
- 3
3. In the same skillet, add the remaining 1 tablespoon of oil. Add the marinade from the bowl to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce is slightly thickened.
- 4
4. Return the chicken to the skillet and toss with the sauce until the chicken is well coated. Cook for 1-2 minutes to allow the flavors to meld.
- 5
5. Garnish with chopped cilantro and serve immediately.