Description

Enjoy the delightful flavors of Chicken Tikka Masala with this easy one-pan recipe. Packed with spices, yogurt, and coconut milk, it’s perfect for a quick dinner or satisfying comfort food. Serve it over basmati rice for a complete meal!

Ingredients

Scale

1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts or thighs, cut into cubes
1 cup plain, full-fat yogurt
6 cloves garlic, grated, divided
1 tablespoon freshly grated ginger, divided
2 tablespoons oil
1 tablespoon butter
1 medium onion, finely diced
1 can (15 ounces) canned tomato sauce or crushed tomatoes
1 cup coconut milk or heavy cream
fresh cilantro, chopped, to serve
4 cups basmati rice, to serve
homemade garlic naan, to serve

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Instructions

Whisk together the garam masala, cumin, coriander, turmeric, salt, smoked paprika, and cayenne in a small bowl. Set aside.
In a large bowl, combine the chicken with yogurt, half of the grated garlic, half of the grated ginger, and half of the spice mixture. Stir to coat and cover. Allow to marinate for a minimum of 15 minutes or refrigerate overnight.
In a large pot or high-walled pan, heat oil and butter over medium-high heat. Remove the chicken from the marinade and cook in batches until browned and slightly charred, approximately 6 minutes. Set the cooked chicken aside and repeat with the remaining pieces.
Add the diced onion, remaining garlic, ginger, and spices to the pot. Cook while stirring until the onion softens, around 4 minutes. Stir in the crushed tomatoes, scraping the bottom of the pan to release flavor.
Pour in the coconut milk and return the chicken to the pot. Stir to combine and reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally. Garnish with fresh cilantro and serve over basmati rice with garlic naan.

Notes

For enhanced flavor, marinate the chicken overnight.
Adjust the heat by varying the amount of cayenne pepper based on your spice preference.
Serve with warm naan and basmati rice to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 5g
Sodium: 950mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 36g
Cholesterol: 150mg