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.

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.

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!

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!

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5 from 2 votes

Garam Masala Chicken

By Chelsea Lords

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

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Equipment

• Large skillet nonstick

Ingredients 

USMetric

 

1x2x3x

• ▢ 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 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 fresh cilantro optional
• ▢ 1 lime optional
• ▢ Basmati rice for serving, see note 5
• ▢ Naan for serving

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

Recipe 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.)

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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