One-Pot Chicken Tikka Masala (Ready in 30!)

Craving the rich, comforting flavors of Indian cuisine but short on time? My One-Pot Chicken Tikka Masala recipe is your answer. This dish delivers restaurant-quality taste without all the fuss, and the best part? It’s ready in just 30 minutes, making it perfect for busy weeknights. Designed with the home cook in mind, this recipe simplifies the process without sacrificing flavor.

Why You’ll Love This One-Pot Chicken Tikka Masala Recipe

This recipe is not only incredibly delicious but also surprisingly easy to make. I’ve added a simple twist that elevates the flavor profile to new heights.

* **The Secret is in the Simplicity:** The secret? A touch of tomato paste intensifies the tomato flavor beautifully, preventing it from tasting like plain tomato soup. A squeeze of lemon juice at the end brightens the entire dish.
* **One-Pot Wonder:** Less cleanup is always a win! This recipe is a one-pot wonder, significantly reducing cleanup time.
* **Weeknight Winner:** Forget complicated recipes. This One-Pot Chicken Tikka Masala is fast enough for even the busiest weeknights.
* **Customizable Comfort:** Easily adapt this recipe to suit your dietary needs and spice preferences. It’s simple to make vegan or vegetarian. Check out my recipe for Tuscan Vegan Gnocchi for another easy and customizable dish.

Ingredients Needed

* 3 Tbsp avocado oil ((or sub ghee if not vegan))
* 1 medium white or yellow onion, finely diced
* 1 Tbsp ground cumin
* 1 tsp sea salt ((DIVIDED // plus more to taste))
* 6 cloves garlic, minced ((6 cloves yield ~3 Tbsp))
* 2 Tbsp fresh minced ginger
* 1 medium red bell pepper, seeds and stems removed, halved then sliced lengthwise
* 1 ½ Tbsp minced green chili, stems and seeds removed ((use serrano or jalapeño))
* 1 boneless skinless chicken breast, cubed ((organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas))
* 1 Tbsp ground coriander
* 1/4 tsp red chili flake ((omit for less heat))
* 1 tsp ground turmeric
* 1 tsp smoked paprika
* 2 15-ounce cans diced tomatoes ((if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE)
* 1 15-ounce can chickpeas, slightly drained ((if omitting chicken, double quantity of chickpeas))
* 1 Tbsp garam masala* ((see notes for DIY blend))
* 1-2 Tbsp coconut sugar
* 1 14-ounce can full-fat coconut milk ((sub light coconut milk for less fat))
* White or brown rice
* Fresh cilantro, chopped
* Fresh jalapeño ((omit for less heat))

Ingredient Notes & Substitutions

* **Avocado Oil:** For a richer flavor, especially if you’re not vegan, ghee is a wonderful alternative to avocado oil.
* **Chicken:** When possible, opt for organic, pasture-raised chicken for the best quality and flavor. For a vegan version, simply omit the chicken and double the quantity of chickpeas.
* **Tomatoes:** For a creamier sauce, blend one of the cans of diced tomatoes before adding it to the pot. Also, be mindful of the salt content in your canned tomatoes, as you may need to adjust the overall salt in the dish accordingly. You can learn more about the USDA standards for processed fruits and vegetables, including canned tomatoes.
* **Coconut Milk:** If you’re looking to reduce the fat content, light coconut milk works perfectly well in this recipe.
* **Garam Masala:** Garam masala is a warm and aromatic spice blend essential in Indian cuisine. I will share a simple DIY blend recipe later in this article.
* **Coconut Sugar:** If you don’t have coconut sugar on hand, cane sugar or brown sugar can be used as substitutes.
* **Green Chili:** Serrano or jalapeño peppers are great options for adding heat. Adjust the quantity based on your spice preference. If you like spicy food, you should check out this recipe for Spicy Black Bean Soup.

How to Make One-Pot Chicken Tikka Masala

Follow these simple steps to create your delicious One-Pot Chicken Tikka Masala.

Step 1: Sauté the Aromatics

Heat a large pot or Dutch oven over medium heat. Once hot, add the avocado oil, diced onion, ground cumin, and one-third of the sea salt. Sauté for 2-3 minutes, until the onion becomes translucent and fragrant. The aroma should be savory and slightly sweet, filling your kitchen.

Step 2: Add More Flavor

Add the minced garlic, minced ginger, sliced red bell pepper, and minced green chili to the pot. Stir well and sauté for another 2-3 minutes, until the bell pepper begins to soften.

Step 3: Cook the Chicken

Add the cubed chicken breast (or skip this step if making the vegan version, remembering to double the chickpeas later), ground coriander, red chili flake, ground turmeric, and smoked paprika. Stir to coat the chicken with the spices. Add another one-third of the salt. Sauté for 3 minutes, stirring frequently, until the chicken is lightly browned on all sides.

Step 4: Simmer in Tomato Goodness

Next, add the diced tomatoes (purée one can for a creamier sauce if desired), chickpeas, garam masala, coconut sugar, and the remaining one-third of the salt. Stir well to combine all the ingredients.

Step 5: Simmer to Perfection

Increase the heat to medium-high until the mixture reaches a rolling simmer. Then, reduce the heat to low or medium-low and maintain a gentle simmer, uncovered, for 15-20 minutes, or until the sauce has thickened and become stew-like. Stir occasionally to prevent sticking to the bottom of the pot.

Step 6: Finish with Coconut Milk and Lemon

Add the coconut milk and stir to combine. Simmer for another 5 minutes on medium-low heat. Now, taste the One-Pot Chicken Tikka Masala and adjust the seasonings as needed. Add more salt to taste, a pinch of chili flake (or cayenne) for extra heat, more coconut sugar for sweetness, cumin or paprika for smokiness, or garam masala for a more spiced and earthy flavor. Finally, add a squeeze of fresh lemon juice to brighten the flavors.

Step 7: Garnish and Serve

Garnish generously with fresh cilantro and jalapeños for added heat, if desired. This dish can be enjoyed as a hearty stew, or served over white or brown rice, cauliflower rice, or even roasted sweet potatoes. If you’re looking for a flavorful alternative, try serving it with Baked Spaghetti Squash with Brown Butter Nutmeg.

DIY Garam Masala Blend

Creating your own garam masala blend is easier than you might think, and it allows you to customize the flavors to your liking.

* **What is Garam Masala?:** Garam masala is a staple spice blend in Indian cuisine, known for its warm and aromatic qualities. “Garam” means “warming” in Hindi, referring to the body-warming properties of the spices used.
* **Basic Garam Masala Recipe:** Here’s a simple recipe you can try: 2 parts ground cumin, 2 parts ground coriander, 1 part ground cardamom, 1 part black pepper, 1 part ground cinnamon, and 1/2 part ground cloves.
* **Tips for the Best Flavor:** For the most intense flavor, use whole spices and toast them lightly in a dry pan before grinding. Store your homemade garam masala in an airtight container away from light and heat to preserve its freshness.
* **Customization Options:** Feel free to adjust the ratios to suit your personal taste. Add more cardamom for a sweeter note, or more black pepper for extra heat. For more information, explore this Britannica article about Garam Masala.

Pro Tips & Troubleshooting

Here are some tips to help you achieve the best results with my One-Pot Chicken Tikka Masala recipe, along with solutions to common problems.

Pro Tips

* **Bloom the Spices:** Sautéing the spices in oil helps to release their essential oils, intensifying their flavors.
* **Don’t Skip the Tomato Paste:** This simple addition intensifies the tomato flavor and adds a wonderful depth to the sauce.
* **Adjust the Sweetness:** Start with 1 tablespoon of coconut sugar and add more to taste, depending on the acidity of your tomatoes.
* **Simmering is Key:** Allowing the sauce to simmer for the full time is crucial for thickening and developing the flavors.
* **Fresh Herbs Make a Difference:** Don’t skip the fresh cilantro garnish! It adds a burst of freshness that complements the rich flavors of the dish.
* **Taste and Adjust:** Always taste and adjust the seasonings at the end to achieve the perfect balance of flavors.

Common Mistakes to Avoid

* **Burning the Spices:** Keep the heat on medium while sautéing the spices and stir frequently to prevent them from burning. Burnt spices will give the dish a bitter taste.
* **Using Old Spices:** Fresh spices are essential for the best flavor. Check the expiration dates on your spices and replace them if they are old.
* **Not Simmering Long Enough:** The sauce needs time to thicken and for the flavors to meld together. Be patient and allow it to simmer for the recommended time.
* **Adding Too Much Coconut Milk:** Start with one can of coconut milk and add more only if needed to reach your desired consistency.

Serving & Storage

Here’s how to best enjoy and store your One-Pot Chicken Tikka Masala.

Serving Ideas

* **Rice:** Serve over a bed of fluffy white or brown rice. For a low-carb option, cauliflower rice is an excellent choice.
* **Sweet Potatoes:** Roasted sweet potatoes are a delicious and healthy alternative to rice, adding a touch of sweetness that complements the savory flavors of the dish.
* **Garnishes:** Garnish with fresh cilantro and jalapeños for added flavor and heat.
* **Naan Bread:** Warm naan bread is perfect for dipping into the flavorful sauce.

Storage and Make-Ahead

* **Refrigerating:** Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
* **Freezing:** For longer storage, freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat gently on the stovetop or in the microwave until heated through. Add a splash of water or coconut milk if needed to loosen the sauce.
* **Make-Ahead:** This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together even more, making it even more delicious. Thinking of making a big batch of soup this week? Consider this Best Tomato Soup Recipe.

Conclusion

My One-Pot Chicken Tikka Masala recipe is a simple, flavorful, and customizable dish that’s perfect for any night of the week. The unique twist of adding tomato paste and lemon juice elevates the flavor to restaurant-quality, and the one-pot cooking method makes cleanup a breeze. Even if you’re a beginner cook, you can easily master this recipe. Don’t be afraid to experiment with variations and serving ideas to make it your own. Now, print this recipe, share it with your friends, and get ready to enjoy a taste of India in your own kitchen!

FAQ

* **How do I make this recipe vegan?** Omit the chicken and double the chickpeas. Ensure you use avocado oil instead of ghee. All other ingredients are vegan-friendly.
* **What is garam masala and can I make my own?** Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find a simple DIY recipe above in the ‘DIY Garam Masala Blend’ section.
* **How can I adjust the spice level of this dish?** Reduce or omit the red chili flakes and green chili. You can also add a dollop of plain yogurt or sour cream to mellow out the heat.
* **How long does One-Pot Chicken Tikka Masala last in the refrigerator or freezer?** It lasts for 4-5 days in the refrigerator and up to 1 month in the freezer. Store in airtight containers.
* **Can I substitute other vegetables?** Yes, you can substitute other vegetables like cauliflower, peas, or spinach. Add them during the last 10 minutes of cooking.
* **What can I serve with One-Pot Chicken Tikka Masala?** Serve with rice, cauliflower rice, or roasted sweet potatoes. Naan bread is also a great accompaniment.
* **How can I thicken the sauce if it’s too thin?** Simmer the sauce for a longer period without the lid to allow excess moisture to evaporate. You can also mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the sauce and simmer until thickened.
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