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Homemade Garam Masala Chicken photo

Garam Masala Chicken

Chicken cooked in a spiced coconut milk sauce with peas and carrots; serve over basmati rice with naan.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespooncoconut oilor any cooking oil
  • 2 teaspoonsminced garlicsee note 1
  • 2 teaspoonsginger paste
  • 1 tablespoongaram masalasee note 2
  • 1-1/2 teaspoonsground chili powder
  • 1-1/2 teaspoonsground cumin
  • 1 teaspoonsalt
  • 1 teaspoongarlic powder
  • 1 teaspoonground turmeric
  • 1 teaspoonpaprika
  • 1/8 teaspoonred pepper flakesoptional
  • 1 13.5-ounce cancoconut milkfull-fat, see note 3
  • 1 12-ounce bagfrozen peas and carrots
  • 1 tablespoonhoney
  • 3 cupsshredded rotisserie chickensee note 4
  • 1/4 cupfinely chopped cilantrooptional
  • 1 limeoptional
  • Basmati ricefor serving see note 5
  • Naanfor serving

Equipment

  • Large skilletnonstick

Method
 

Instructions
  1. Heat 1 tablespoon coconut oil in a large nonstick skillet over medium heat until melted.
  2. Add 2 teaspoons minced garlic and 2 teaspoons ginger paste; cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add 1 tablespoon garam masala, 1-1/2 teaspoons ground chili powder, 1-1/2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon ground turmeric, 1 teaspoon paprika, and 1/8 teaspoon red pepper flakes (optional). Cook, stirring constantly, until very fragrant, about 1–2 minutes. Reduce heat or add a small splash of water if the spices begin to burn.
  4. Increase heat to medium-high and pour in 1 (13.5-ounce) can coconut milk. Switch to a whisk and whisk until the spices and coconut milk are fully incorporated and the sauce is smooth.
  5. Add 1 (12-ounce) bag frozen peas and carrots and 1 tablespoon honey. Stir and cook until the vegetables are thawed and the sauce is slightly thickened and bubbling at the edges, about 5 minutes.
  6. Add 3 cups shredded rotisserie chicken. Gently stir to coat the chicken in the sauce and warm through, about 1–2 minutes.
  7. Remove the skillet from the heat. If using, stir in 1/4 cup finely chopped cilantro and squeeze the juice from 1 lime to taste.
  8. Serve over cooked basmati rice with warmed naan.

Notes

Fill a large pot with water and set it to boil.
Once water is at a rolling boil, generously salt the water and add in uncooked rice.
Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!