Garam Masala Chicken

5 from 4 votes

Quick, flavorful, and ready in 20 minutes! This Garam Masala Chicken pairs tender chicken with peas, carrots, warm spices, and creamy coconut milk.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Healthy, Indian

Keyword: Garam Masala Chicken

Servings: servings

Author: Chelsea Lords

Cost: $7.12

Equipment

Large skillet nonstick

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
1-1/2 teaspoons ground chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground turmeric
1 teaspoon paprika
1/8 teaspoon red pepper flakes optional
1 (13.5-ounce) can coconut milk full-fat, see note 3
1 (12-ounce) bag frozen peas and carrots
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

US - Metric

Instructions

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 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.
Add the can of coconut milk, increase heat to medium-high, and switch to a whisk. Whisk until ingredients are completely incorporated. Add peas, carrots, and honey. Stir until veggies are thawed through and sauce is thickened and bubbling around the edges, about 5 minutes.
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.
Remove from heat, and if desired, add 2 tablespoons fresh lime juice 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

Notes

Note 1: To keep things quick, use refrigerated minced garlic and refrigerated ginger paste.

Note 2: Garam masala is a blend of spices and makes a huge flavor difference! Garam masala can vary a lot among brands. I use Private Selection® Garam Masala Blend, which has a robust flavor but mild heat. Some blends can be fairly spicy, so be sure to taste before adding too much, and adjust to preference.

Note 3: The coconut milk really offsets the spice, so be sure to get a full-fat one. Lite coconut milk also won’t thicken as nicely. Between the coconut milk and honey, I’d say this dish is quite mild (my 3-year-old loved it!).

Note 4: Use precooked and seasoned (with salt and pepper) chicken, or you can get rotisserie chicken meat already pulled from the bones and shredded or diced! Or prepare some grilled chicken and save some leftovers for this recipe. One of the best things about this recipe is that you don’t need to rewarm the leftover chicken; simply toss it in the skillet and let the warm broth heat it through.

Note 5: Serving suggestions: I love this dish over cooked rice and warmed naan.

Here’s the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)

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!

Otherwise, use precooked, packaged Ready Rice or leftover cooked rice. For the naan, throw it in the toaster right at the end. You can purchase smaller-sized naan that fits in the toaster perfectly. (Stonefire® makes this; it’s usually labeled as mini naan.)

Storage: To store leftovers, place the chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken in a sealed container for up to 3 months. Reheat thoroughly before serving.

Nutrition