Adapted from epicurious.com
1 (1-1/2”) piece ginger, peeled
2 garlic cloves, peeled
1/2 medium yellow onion
1 whole boneless skinless chicken breasts, cut into 1” cubes
1 teaspoons kosher salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper, divided,
plus more to taste
1-1/4 teaspoons garam masala, divided
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
3/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 (14-ounce) can crushed tomatoes
1 cup frozen peas, thawed
1/4 cup sour cream
2 tablespoons heavy cream
¼ cup coconut milk
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves and tender stems
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a 10” skillet. Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 2 plates, top with cilantro, and pass the naan.
http://pattietierney.blogspot.com/2015/11/quick-chicken-tikka-masala.html