Easy One-Pot Chicken Tikka Masala
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
No need to go out for Indian take-out, make this one-pot meal at home with our crushed tomatoes! The secret to the deep flavor is from browning the spice coated chicken in ghee or butter! An easy and bold weeknight dinner in one skillet! Recipe in partnership with Serious Eats.
Ingredients
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 2 teaspoons ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken breasts, or boneless skinless chicken thighs
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 8 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
1 can Tuttorosso Crushed Tomatoes with basil 28 oz
- 1/2 cup water
- 3/4 cup cilantro leaves and tender stems, coarsely chopped
- 1/2 cup whole milk yogurt
- 2 teaspoons apple cider vinegar
- Cooked basmati rice for serving (optional)
Instructions
Step one
Combine cumin, coriander, garam masala, paprika, turmeric, and cayenne in a small bowl. Season chicken with salt and pepper and half of the spice mixture.
Step two
Melt 2 tablespoons butter in a Dutch oven or large skillet with high sides over medium heat until melted. Cook chicken until dark brown and fragrant on both sides, about 4 minutes per side. Transfer to cutting board. Chicken is not cooked all the way through at this point.
Step three
Wipe pot out with paper towels. Heat remaining 2 tablespoons of butter in the empty pot over medium-high heat until melted. Add onions and cook, stirring until beginning to soften, about 4 minutes. Stir in remaining spice mixture, garlic, and ginger; cook, stirring until fragrant, about 2 minutes. Stir in crushed tomatoes, water, and ¼ cup of the cilantro. Season with salt and pepper; If you prefer a smooth sauce, puree mixture with an immersion blender or in two batches in a standard blender and return to pot.
Step four
Reduce heat to low and stir in yogurt and vinegar. Cut chicken into 1½ to 2 inch pieces and return to pot. Cook covered, just until chicken is cooked through, 10-15 minutes.
Step five
Optional: Serve chicken with basmati rice and top with remaining cilantro.
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