This simple and flavorful Garam Masala Chicken can be ready in 20 minutes or less. We combine chicken, peas, and carrots in a blend of spectacular spices and coconut milk.
This Garam Masala Chicken is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients, or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!
Garam Masala Chicken
The first time I made this Garam Masala Chicken, my middle son told me he was sure he wouldn’t like it. And then he took one bite and after practically licking off his second plate, he asked if we could have it the next day.
Not only is this a great kid-friendly dish, but it’s also a hit with adults. And especially the adult preparing dinner — because this dish couldn’t be much easier to make. Especially when you consider the amount of flavor packed into each bite! We are not sacrificing flavor for speed or ease here!
What do you use Garam Masala in?
First, garam masala isn’t a single spice; it’s a blend — the whole spices (such as cinnamon, peppercorns, coriander seeds, mace, cumin seeds, and cardamom pods) are toasted over heat until the flavors are released and then they’re ground down to a powder. This spice blend makes such a huge flavor difference!
We, of course, use haram masala in this Garam Masala Chicken recipe. We also use it in the following dishes:
- Tikka Masala Wraps
- Vegetarian Tikka Masala
- Vegetable Masala
- Curry Lentil Soup
- Butter Chicken Meatballs
Garam masala can vary quite a bit from brand to brand. For this recipe, we use Private Selection® Garam Masala Blend, which we would rate as having a robust flavor but mild heat. Some garam masala blends can be fairly spicy, so be sure to taste before adding too much and adjust to personal preference if concerned about heat.
Shortcuts
Garam Masala Chicken Recipe Shortcuts
- Ginger and garlic. We love frozen garlic and ginger Dorot® cubes. You can keep the packages handy in the freezer and pop them into this (and other) recipes when needed. Another option is to use refrigerated garlic paste and refrigerated minced garlic.
- Rotisserie chicken. Pre-cooked and seasoned chicken is a total time saver on its own, but to save even more time on the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken. It’s a total lifesaver and game changer for busy cooks!
- Frozen veggies. Instead of chopping veggies for this quick masala garam chicken, we use pre-chopped and frozen produce — frozen peas and carrots
How To Make Garam Masala Chicken
- To make this Garam Masala Chicken, we start by sautéing the aromatics and spices. Take your time here, since this is going to unlock a heightened flavor dimension.
- Next, we add coconut milk. Look for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. For this Garam Masala Chicken, our coconut milk brand preference is Imperial Kitchen®.
- Finally, warm through the frozen veggies and then the rotisserie chicken. Dinner is ready!
This recipe comes together so quickly that we don’t want to be spending loads of time on the sides, right?!
Garam Masala Chicken: Serving Suggestions
We generally serve this meal with rice and naan. It’s nice to make this whole meal an Indian-themed one.
In true “back-to-school recipe lifesavers” fashion, the sides need to be just as easy as the actual meal. Here are our “secrets” to the quickest sides:
- Toaster naan. Store-bought naan is definitely best warmed through, but instead of taking the time to char it over an open flame, just throw it in the toaster right as you’re finishing the dish. You can purchase smaller-sized naan that fits in the toaster perfectly. (Stonefire® makes this; it’s usually labeled as mini naan.)
- Boiled rice. If you haven’t tried boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some rice in boiling water, boil it for 5-7 minutes, and voila — perfect rice!
Quick Tip
Want to save even more time (and dishes?) grab ready/microwaveable basmati rice instead!
More Easy Rotisserie Chicken Recipes:
- Rotisserie Chicken Stir-Fry with frozen stir-fry veggies
- Rotisserie Chicken Tacos with a homemade spice blend
- Chicken Shawarma Wraps with a quick Tzatziki sauce
- Coconut Chicken and Rice with a cilantro-lime sauce
- Chicken Caesar Wrap only four ingredients!
Garam Masala Chicken
Ingredients
- 1 tablespoon coconut oil (or any cooking oil)
- 2 teaspoons each: minced garlic, ginger paste (Note 1)
- 1 tablespoon garam masala (Note 2)
- 1-1/2 teaspoon each: ground chili powder, ground cumin
- 1 teaspoon each: salt, garlic powder, turmeric, paprika
- 1/8 teaspoon red pepper flakes, optional
- 1 can (13.6 oz.) full-fat coconut milk (Note 3)
- 1 bag (12 oz.) frozen peas & carrots
- 1 tablespoon honey
- 3 cups shredded rotisserie chicken (Note 4)
- Optional: 1/4 cup finely chopped fresh cilantro, 2 tablespoons lime juice
- For serving: basmati rice and naan (Note 5)
Instructions
- AROMATICS: Add coconut oil to a large nonstick skillet set over medium heat. Once the oil has melted, add in garlic and ginger. Cook, stirring constantly, until fragrant-- about 30 seconds. Add in all the seasonings and cook, stirring constantly, until very fragrant-- about 1-2 minutes. Reduce heat or add a small splash of water if anything is burning.
- PEAS AND CARROTS: Add in the can of coconut milk, increase heat to medium-high, and switch to a whisk. Whisk until ingredients are completely incorporated. Add in the bag of peas and carrots and honey. Stir until veggies are thawed through and sauce is thickened and bubbling around the edges, about 5 minutes.
- CHICKEN: Once sauce is warmed, add in chicken and gently (to not further shred chicken), stir through to warm chicken and coat in sauce, about 1-2 minutes.
- SERVE: Remove from heat and if desired, add fresh lime and/or cilantro. Mix through and taste, adding additional salt/pepper if needed (I typically add another 1/4 tsp of each). Serve over cooked rice with additional lime wedges if using. Enjoy with warmed naan!
Video
Recipe Notes
- Fill a large potย with water and set it to boil.
- Once the water is at a rolling boil, generously salt the water andย add in uncooked rice.
- Cookย without, reducing the heat, forย 6 minutesย (Taste test to ensure it is tender.) and thenย drain and fluffย with a fork. Easy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious !!!! Turned out perfectly and there were no leftovers !!!
YAY! So thrilled to hear this! Thanks so much Victoria! ๐
Does this reheat well if frozen?
We haven’t tested that yet, but I’m sure if you let it defrost and re heat over the stove it’ll be great! Let me know if you give it a try!
Thanks for the recipe! How long will this keep in the refrigerator for?
It lasts nicely for up to 4-5 days! ๐
This was the fastest curry I have ever made! It tasted very good, warming but not very spicy, and my kids liked it too. This is a great way to use up leftover chicken, I think I will be making this recipe a lot this fall.
I am so thrilled to hear this! Thanks so much Leigh! ๐