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TrendyTadka Editorial

15-Minute Rotisserie Chicken Tikka Masala

Transform store-bought rotisserie chicken into a rich, velvety chicken tikka masala in just 15 minutes using pantry spices, canned tomato puree, and cream.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Dinner, Main Course
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 store-bought rotisserie chicken shredded, about 4 cups meat; skin and bones discarded
  • 2 tbsp unsalted butter divided
  • 1 tbsp neutral cooking oil avocado or canola
  • 1 medium yellow onion finely diced, about 1 cup
  • 4 cloves garlic minced or grated, about 1 tbsp
  • 1 tbsp fresh ginger finely grated
  • 1 can 15 oz / 425 g tomato puree or passata
  • 1/2 cup low-sodium chicken broth or water
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Kashmiri chili powder or 1/2 tsp sweet paprika + 1/4 tsp cayenne
  • 1/2 tsp ground turmeric
  • 1 tsp kosher salt adjust to taste based on rotisserie seasoning
  • 1/2 tsp granulated sugar or honey
  • 1/2 cup heavy whipping cream
  • 1 tsp dried fenugreek leaves kasuri methi, crushed between palms
  • 2 tbsp fresh cilantro chopped, for garnish

Method
 

Step-by-Step Instructions
  1. Melt 1 tbsp butter with 1 tbsp neutral oil in a large deep skillet or Dutch oven over medium heat.
  2. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add garam masala, cumin, coriander, Kashmiri chili powder, turmeric, and salt. Stir constantly for 30 to 45 seconds to bloom the spices in the warm fat without scorching.
  4. Pour in the tomato puree, chicken broth, and sugar. Stir well and bring to a lively simmer. Cook uncovered for 4 to 5 minutes, stirring occasionally, until the sauce thickens and tiny droplets of oil appear around the perimeter.
  5. Reduce heat to low. Stir in the heavy cream until smooth and creamy. Add the shredded rotisserie chicken and gently fold into the sauce.
  6. Simmer gently on low heat for 3 to 4 minutes until the chicken is heated completely through to at least 165°F (74°C). Do not boil rapidly after adding cream.
  7. Remove from heat. Stir in the remaining 1 tbsp butter and crushed kasuri methi. Garnish with chopped cilantro and serve hot with warm garlic naan or steamed basmati rice.

Notes

Recipe development note: This recipe was developed using culinary research and established cooking techniques. TrendyTadka does not operate a physical test kitchen, so results can vary with ingredients, equipment, and technique.