Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Print

Garam Masala Chicken

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.
Course Dinner, Main Course
Cuisine Healthy, Indian
Keyword Garam Masala Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 376kcal
Author Chelsea Lords
Cost $7.12

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

Notes

Note 1: Ginger and garlic: To keep things quick, use refrigerated minced garlic and refrigerated ginger paste.
Note 2: Garam masala: This is a blend of spices and makes such a huge flavor difference! 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.
Note 3: Coconut milk: The coconut milk really offsets the spice of this dish, so be sure to get a full-fat one. (Lite coconut milk won't thicken as nicely and won't offset the spice as well.) Between the coconut milk and honey, I'd say this dish is quite mild (my 3-year-old loved it!).
Note 4: Chicken: Use pre-cooked and seasoned (with s&p) chicken or you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — many grocery stores sell this! 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 re-warm the leftover chicken; simply toss it in the skillet and let the warm broth heat it through.
Note 5: Serving suggestions: We 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 the 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.) and then drain and fluff with a fork. Easy!
Otherwise, use pre-cooked packaged Ready Rice or leftover cooked rice. For the naan, 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.)

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 12.6g | Protein: 28.7g | Fat: 22.6g | Cholesterol: 78.8mg | Sodium: 108.6mg | Fiber: 2.7g | Sugar: 6.4g