One Pot Chicken Tikka Masala
Difficulty: Easy | Makes: 3-4 Servings
An easy to assemble dish with a ready to use sauce.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tablespoons butter
- 1 medium onion, diced
- 1 clove of garlic, minced
- 8 oz Roland® Button Mushrooms, drained
- ½ cup Roland® Coconut Milk
- 2 cups Roland® Tikka Masala Sauce
- 1 cups frozen peas
- Frozen puff pastry dough
- Sea salt
Directions
- Preheat oven to 400 degrees F
- In a medium oven safe baking dish (glass or ceramic works great), add the butter and place in oven until melted
- Remove the pan, add the chicken to the pan and season with sea salt. Stir the contents until evenly coated, and return to the oven. Bake for 10 minutes
- Stir the chicken to achieve even browning. Return to the oven for 10 more minutes
- Remove the pan from the oven to add the mushrooms, onions, garlic and peas. Stir until combined. In a small bowl mix together the coconut milk and tikka masala sauce. Pour the mixture over the baking dish as evenly as possible. Return the dish to the oven and bake for 15 minutes
- Cut the puff pastry into 3 inch triangles, then place over the top of the baking dish until the top is covered (there can be gaps, the pastry will rise significantly)
- Bake the dish for 20 minutes or until a golden crispy crust is achieved
- Remove and serve
