Savory Beef & Veggie Stir-Fry: Non-Alcoholic, Easy Dinner

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this Recipe

Ingredients:

For the Creamy Chicken Tikka Masala:

• For the Chicken Marinade:
  • 680g (about 1.5 lbs) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 120g (about ½ cup) plain full-fat yogurt (Greek yogurt works wonderfully for a thicker marinade!)
  • 1 tablespoon fresh ginger-garlic paste (equal parts fresh ginger and garlic, minced finely or crushed)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon Kashmiri chili powder (or paprika for less heat, plus a pinch of cayenne for color if desired)
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
• For the Tikka Masala Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil (or any neutral cooking oil)
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 1 tablespoon fresh ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon Kashmiri chili powder (or paprika)
  • ½ teaspoon garam masala
  • 1 (400g/14.5oz) can crushed tomatoes (or diced tomatoes, pureed smooth)
  • 120ml (½ cup) chicken or vegetable broth
  • 120ml (½ cup) heavy cream (or double cream)
  • 1 tablespoon kasoori methi (dried fenugreek leaves), crushed between your palms
  • 1-2 teaspoons sugar (to balance acidity, optional)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

For the Fluffy Garlic Naan Bread:

• For the Naan Dough:
  • 360g (about 3 cups) all-purpose flour, plus more for dusting
  • 1 teaspoon instant dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 60g (about ¼ cup) plain full-fat yogurt
  • 120ml (½ cup) warm milk (around 105-115°F / 40-46°C)
  • 60ml (¼ cup) warm water (around 105-115°F / 40-46°C)
  • 2 tablespoons vegetable oil, plus extra for greasing the bowl
• For the Garlic Butter Topping:
  • 4 tablespoons unsalted butter, melted
  • 2-3 cloves garlic, minced very finely
  • 2 tablespoons fresh cilantro, finely chopped
  • Pinch of salt

Part 1: Preparing the Chicken Tikka Masala

Marinating the Chicken

1. Prepare the Chicken: Start by patting your chicken pieces dry with paper towels. This helps the marinade adhere better and ensures a better sear later. Cut your chicken thighs or breasts into uniform 1-inch (about 2.5 cm) pieces. Uniformity is key for even cooking, so take a moment to eyeball the sizes.
2. Combine Marinade Ingredients: In a large mixing bowl, combine the plain full-fat yogurt, ginger-garlic paste, fresh lemon juice, ground turmeric, Kashmiri chili powder (or paprika), garam masala, ground cumin, and salt. Whisk everything together until you have a smooth, vibrant paste. The consistency should be thick enough to coat the chicken without dripping off.
3. Marinate the Chicken: Add the cut chicken pieces to the bowl with the marinade. Using your hands (or a spoon, but hands really get the job done best!), thoroughly coat each piece of chicken with the mixture. Ensure every nook and cranny is covered.
4. Chill and Rest: Cover the bowl tightly with plastic wrap or transfer the chicken to a large zip-top bag. Refrigerate for at least 30 minutes, but for the most tender and flavorful chicken, I highly recommend marinating for a minimum of 4 hours, or even better, overnight (up to 24 hours). The longer the marination, the deeper the flavor and the more tender your chicken will become! The yogurt acts as a fantastic tenderizer.

Making the Tikka Masala Sauce

5. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter and add the vegetable oil over medium heat. Once the butter is shimmering, add the finely chopped yellow onion. Cook the onion, stirring occasionally, until it turns soft, translucent, and just begins to caramelize, about 8-10 minutes. This slow cooking of the onion is crucial for building a sweet, deep flavor base for our sauce. Don’t rush this step!
6. Add Ginger-Garlic Paste: Add the second tablespoon of ginger-garlic paste to the softened onions. Cook for another 1-2 minutes, stirring constantly, until fragrant. You’ll notice a delightful aroma filling your kitchen. Be careful not to let it burn.
7. Bloom the Spices: Reduce the heat to low. Add the ground cumin, ground coriander, ground turmeric, Kashmiri chili powder (or paprika), and garam masala to the pot. Stir well to combine with the onion and ginger-garlic paste. Cook for about 30 seconds to 1 minute, stirring continuously. This step, known as “blooming” the spices, deepens their flavor and releases their essential oils into the butter and oil mixture, truly making your sauce sing! You’ll notice the mixture becoming very fragrant.
8. Introduce Tomatoes: Pour in the can of crushed tomatoes (or pureed diced tomatoes). Stir everything together, scraping any bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows the tomatoes to break down further and meld with the spices, reducing any raw tomato flavor. Stir occasionally to prevent sticking.
9. Blend for Smoothness (Optional but Recommended): For an extra smooth and restaurant-quality sauce, carefully transfer the sauce mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth. If using a regular blender, remember to vent the lid slightly for hot liquids and blend in batches if necessary. Return the smooth sauce to the pot.

Cooking the Chicken and Assembling the Dish

10. Cook the Marinated Chicken: While the sauce is simmering (or after you’ve blended it), heat a separate large skillet or cast-iron pan over medium-high heat with a little bit of oil (about 1 tablespoon). Once hot, add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. You may need to do this in two or three batches to get a good sear. Cook each side for about 3-4 minutes until nicely browned and slightly charred in places. The chicken doesn’t need to be cooked through at this stage, just beautifully colored. Set the seared chicken aside.
11. Combine and Simmer: Add the seared chicken pieces to the smooth tomato-spice sauce in the pot. Stir to combine, ensuring all the chicken is coated. Add the chicken or vegetable broth and bring the sauce back to a gentle simmer.
12. Add Cream and Finishing Touches: Stir in the heavy cream and the crushed kasoori methi (dried fenugreek leaves). Kasoori methi adds a unique, slightly bitter and earthy aroma that is quintessential to authentic Tikka Masala. Taste the sauce and adjust seasonings as needed. If the sauce is too acidic, a teaspoon or two of sugar can balance it out. Add salt to taste.
13. Final Simmer: Continue to simmer gently for another 10-15 minutes, uncovered, stirring occasionally, until the chicken is cooked through, tender, and the sauce has thickened to your desired consistency. The flavors will deepen further during this final simmer.
14. Garnish and Serve: Remove from heat. Garnish generously with fresh chopped cilantro just before serving. Serve hot with fluffy basmati rice and, of course, our homemade garlic naan bread!

Part 2: Crafting the Homemade Garlic Naan Bread

Preparing the Naan Dough

15. Activate the Yeast: In a small bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the instant dry yeast over the top. Give it a gentle stir. Let it sit for 5-10 minutes until it becomes frothy. This indicates that your yeast is active and ready to work its magic! If it doesn’t get frothy, your yeast might be old, or your liquids weren’t at the right temperature, and you should start again.
16. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the flour mixture.
17. Mix Wet and Dry: Pour the activated yeast mixture, plain full-fat yogurt, and vegetable oil into the well. Using a sturdy spoon or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
18. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked. Kneading is crucial for developing the gluten, which gives naan its signature chewy texture. If the dough is too sticky, add a tiny bit more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of warm water.
19. First Rise: Lightly grease a clean large bowl with a little vegetable oil. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size. A warm spot might be near a sunny window, in a slightly warm (but not hot) oven that has been turned off, or just on your counter in a warm room.

First Rise and Shaping the Naan

20. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8-10 equal pieces. I like to use a kitchen scale for precision, making each piece about 70-80 grams, but eyeballing is perfectly fine too!
21. Shape into Balls: Roll each piece of dough into a smooth ball. Place them on a lightly floured tray or baking sheet and cover them with a damp cloth to prevent them from drying out while you work.
22. Prepare Garlic Butter: In a small bowl, melt the 4 tablespoons of unsalted butter. Stir in the minced garlic, chopped fresh cilantro, and a pinch of salt. Set aside. This will be brushed on the hot naan.
23. Preheat Pan: Heat a heavy-bottomed skillet or a cast-iron griddle over medium-high heat. You want it very hot, as high heat is key for those beautiful bubbles and char marks! You can even preheat your oven to its highest setting with a pizza stone or an inverted baking sheet for truly authentic results if you prefer, but a skillet works wonderfully.
24. Roll Out Naan: On a lightly floured surface, take one dough ball. Using a rolling pin, roll it out into an oval or teardrop shape, about 6-8 inches (15-20 cm) long and ¼-inch thick. Don’t roll it too thin, or it won’t puff up nicely. Don’t worry if the shape isn’t perfect; homemade naan has character!

Cooking the Naan and Finishing Touches

25. Cook the Naan: Carefully transfer one rolled-out naan dough to the preheated dry skillet. Cook for about 1-2 minutes until large bubbles start to form on the surface and the bottom has light golden-brown spots.
26. Flip and Cook Second Side: Flip the naan over with tongs. Cook for another 1-2 minutes on the second side until it puffs up and develops beautiful charred spots. The high heat helps it puff up, creating those signature air pockets. You’re looking for that slightly blistered, golden-brown finish.
27. Brush with Garlic Butter: As soon as you remove the hot naan from the pan, place it on a serving plate or wire rack. Immediately brush the top generously with the prepared garlic butter mixture. The heat of the naan will melt the butter and infuse it with the garlic and cilantro flavors.
28. Repeat: Repeat the rolling and cooking process with the remaining dough balls, stacking the finished, buttered naans and keeping them warm under a clean kitchen towel while you finish cooking the rest. This will help them stay soft and pliable.
29. Serve Immediately: Serve your warm, fluffy garlic naan bread alongside the creamy chicken tikka masala. There’s nothing quite like fresh, homemade naan to scoop up every last drop of that delicious sauce! Enjoy the fruits of your labor!

Conclusion:

Well, my fellow food enthusiasts, we’ve reached the sweet (or savory, depending on what deliciousness we’ve been crafting today!) end of our culinary journey for this particular recipe, and I truly hope you’re feeling inspired and ready to dive into your kitchen. What we’ve explored together isn’t just another dish; it’s a delightful experience waiting to unfold. This recipe, with its thoughtful blend of flavors and surprisingly simple steps, truly is a must-try for anyone looking to impress, comfort, or simply enjoy a truly outstanding meal. I genuinely believe it possesses that magical quality that makes you want to reach for seconds, and then wonder why you hadn’t discovered it sooner. It’s perfect for those bustling weeknights when time is of the essence, yet you crave something deeply satisfying and homemade, far beyond the ordinary. But it’s equally at home gracing your table for a special occasion, effortlessly elevating a simple gathering into a memorable feast. The balance of textures and the symphony of flavors are what truly set this recipe apart, making it a masterpiece that’s both approachable and undeniably gourmet.

Now, let’s talk about making this recipe uniquely yours, because that’s where the real fun often begins! While the core recipe is utterly fantastic as is, I always encourage a little creative flair. For serving suggestions, imagine pairing this with a crisp, vibrant green salad dressed in a light vinaigrette to cut through the richness and add a refreshing contrast. A side of fluffy couscous, fragrant jasmine rice, or even some roasted root vegetables can beautifully complement the main event, soaking up all those incredible juices and adding another layer of texture. If you’re looking for variations, don’t hesitate to experiment with different herbs – a sprinkle of fresh rosemary or thyme can introduce a whole new aromatic dimension. For those who enjoy a bit of heat, a pinch of red pepper flakes during cooking will awaken your palate. And if you’re catering to dietary preferences, consider a plant-based protein substitute or gluten-free alternatives for any binding agents. This recipe is incredibly versatile, making it a fantastic canvas for your own culinary innovations. Think about seasonal ingredients too; swap out vegetables based on what’s fresh and available at your local market to keep things exciting and ever-changing. Leftovers, if you’re lucky enough to have any, are also a treat; they often taste even better the next day, making for a wonderfully easy lunch or another delightful dinner. You could even repurpose them into a delicious sandwich filling or a quick, hearty quesadilla.

So, what are you waiting for? This isn’t just a recipe to read about; it’s a recipe to experience. I urge you, from the bottom of my foodie heart, to carve out some time in your schedule, gather your ingredients, and give this gem a try. You won’t regret it. The joy of creating something so delicious with your own hands is truly unparalleled, and I promise you a rewarding outcome. Embrace the process, savor the aromas, and prepare to be amazed by the incredible flavors you’ll bring to life. Once you’ve cooked up your masterpiece, please, please, please come back and tell me all about it! Your experiences, your triumphs, and even your little tweaks and variations are what make this community so vibrant and inspiring. Head down to the comments section and share your thoughts. Did you love it? Did you make any brilliant substitutions? What did your family and friends think? I absolutely love hearing from you and seeing your culinary adventures unfold. And if you’re feeling extra generous, snap a photo and share your creation on your favorite social media platform. When you’re sharing your beautiful creation on Pinterest, think about how others might discover it, perhaps even through a specific identifier like ?utm_source=pinterest&utm_medium=pin&utm_campaign=organic&utm_content=pin 14749f40 45db Ae4c 3375e80cd6ff that helps spread the word far and wide across the foodie community. Your shares truly help spread the joy of good food! I can’t wait to see your fantastic results and hear all about your journey with this truly exceptional recipe. Happy cooking!

Savory Beef & Veggie Stir-Fry: Non-Alcoholic, Easy Dinner

A vibrant and easy-to-prepare vegetable stir-fry, featuring tender fingerling potatoes, crisp red pepper, and fresh spinach, all bound together with a savory egg and milk mixture. This hearty and wholesome dish is quick to make and packed with flavor, perfect for a busy weeknight. While designed as a flavorful veggie dish, its savory profile makes it an excellent accompaniment to your favorite beef entree.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 6 eggs
• 1/4 cup milk
• 2 1/2 tablespoons olive oil
• 3/4 teaspoon ground turmeric
• 1/2 cup diced red onions
• 2 cloves garlic, minced
• 8 ounces fingerling potatoes, diced
• 1 red pepper, diced
• 1 scallion, chopped
• 1 cup baby spinach
• Black pepper, to taste

Instructions

1. Step 1
   Prep all vegetables: dice potatoes, red onions, and red pepper. Mince garlic. Chop scallion and baby spinach.
2. Step 2
   In a bowl, whisk together eggs, milk, ground turmeric, and black pepper.
3. Step 3
   Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add diced fingerling potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
4. Step 4
   Add the remaining 1 tablespoon of olive oil to the skillet, then stir in diced red onions and red pepper. Cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
5. Step 5
   Stir in the chopped baby spinach and scallion. Cook until spinach wilts, about 2-3 minutes.
6. Step 6
   Pour the whisked egg mixture evenly over the vegetables in the skillet. Cook, stirring gently to scramble the eggs with the vegetables, until the eggs are set but still moist.
7. Step 7
   Serve hot and enjoy this savory vegetable stir-fry.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

October 1, 2025 by Melissa