One Pot Chicken Tikka Masala

This started off as a Madhur Jaffrey recipe. Which I’m sure would have been wonderful, but I made a few changes. The first because I didn’t have any chilli powder, somehow! But I did have some gorgeously fresh green chillies I wanted to use. Madhur also wanted me to grill my chicken on skewers. Which I decided to ignore, basically because I wanted to use my lovely new pan and one pot meals are always so much easier. I think she also said whipping cream and I used single, and I might have used very slightly different measurements for taste. So, I think with just those few tiny changes, the sauce at least should taste pretty similar. It was certainly a yummy One Pot Chicken Tikka Masala, whether or not it was authentic is another matter.

Close up Chicken Tikka Masala

Ingredients

For the Tikka Marinade

  • 4 Chicken breasts
  • 1tsp Salt
  • 3tbsp Lemon juice
  • 1tpsp Root ginger – grated
  • 2 Cloves Garlic – finely chopped
  • 1tsp Ground cumin
  • 1tsp Paprika
  • 1 Green Chilli – Seeds removed and finely diced
  • Good splash Single Cream
  • 1tsp Garam Masala
  • 1tbsp Cooking oil

For the Masala Sauce

  • 2tbsp Butter
  • 1 Onion – Finely Sliced
  • 1tbsp Root ginger – grated
  • 5 Cloves garlic – finely chopped
  • 1tbsp Ground Coriander
  • 1tbsp Turmeric
  • 1 Green Chilli – Seeds removed and finely diced
  • 2tbsp Paprika
  • 6tbsp Natural yogurt
  • 3 Tomatoes – Chopped into 1-2cm chunks
  • 350ml Chicken Stock
  • Pinch salt
  • 1tsp Garam Masala

Chicken Tikka Masala

Notes

As with most curries, the longer you leave the chicken to marinade, the better. Overnight would be great. So, don’t do what I did and forget to take your chicken out of the freezer!

I served our One Pot Chicken Tikka Masala with brown rice and homemade garlic and coriander naan bread, which was fantastic. Use whatever curry sides you like the best.

When I make a meal like this with lots of ingredients, I like to prepare as much as I can. So I make the chicken stock and do all of the choppings before I start cooking.

Chopped green chilli

Method

For the marinade, chop the chicken and stab a few holes in it, just like score marks. Rub with the lemon juice and salt. I left it on the chopping board, poured the salt and lemon on and rubbed it there. Then, move into a sealed container and leave in the fridge for about 20 minutes.

Raw chicken

After 20 minutes, add the ginger, garlic, cumin, paprika, green chilli, cream, garam masala and oil and mix together. I like to do this in a sealed Tupperware box so that I can give it a good shake to ensure a thorough coating.

Marinaded Chicken

Leave this for as long as you can. In my case, it was about 5 hours, but overnight would be better.

When you are ready to cook, find a large lidded pan or pot. Heat the butter gently until melted. Add the sliced onions and stir. Cook these for around 5 minutes until soft.

Onions and Butter

Add the ginger, garlic and chill and stir. Cook for a further 2 minutes before adding the chicken.

Chicken and onions

Stir continuously until the chicken is browned, around 5 minutes.

At this point, add the coriander, turmeric and give it a good stir. It should already smell fantastic.

Add the yogurt 1tbsp at a time, stirring well after each spoon, so the colour is even.

Chicken Tikka Masala Cooking

Tip in the tomatoes. I really love cooked tomatoes I think they feel nice! Cook these until they’re soft and a bit mushy before pouring in the stock and bringing to a simmer.

Added Tomatoes

Cover and cook for 10 minutes. Take the lid off and stir. Simmer for a further 10 minutes, without the lid to give the sauce a chance to thicken.

Add the last tsp of garam masala, and a pinch of salt, stir well and serve immediately.

This One Pot Chicken Tikka Masala is quick, easy and full of flavour. I love the tomatoes; it’s great just getting that extra burst of flavour when you find one on your spoon.

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Chicken Tikka Masala

One Pot Chicken Tikka Masala
Prep Time
2 hrs 20 mins
Cook Time
35 mins
Total Time
2 hrs 55 mins
 

Easy one pot curry. Not too spicy, great for kids!

Course: Main Course
Cuisine: Indian
Keyword: chicken, fakeaway
Servings: 4 People
Calories: 600 kcal
Author: Donna
Ingredients
For the Tikka Marinade
  • • 4 Chicken breasts
  • • 1tsp Salt
  • • 3tbsp Lemon juice
  • • 1tpsp Root ginger – grated
  • • 2 Cloves Garlic – Finely chopped
  • • 1tsp Ground cumin
  • • 1tsp Paprika
  • • 1 Green Chilli – Seeds removed and finely diced
  • • Good splash Single Cream
  • • 1tsp Garam Masala
  • • 1tbsp Cooking oil
For the Masala Sauce
  • • 2tbsp Butter
  • • 1 Onion – Finely Sliced
  • • 1tbsp Root ginger – grated
  • • 5 Cloves garlic – finely chopped
  • • 1tbsp Ground Coriander
  • • 1tbsp Turmeric
  • • 1 Green Chilli – Seeds removed and finely diced
  • • 2tbsp Paprika
  • • 6tbsp Natural yogurt
  • • 3 Tomatoes – Chopped into 1-2cm chunks
  • • 350ml Chicken Stock
  • • Pinch salt
  • • 1tsp Garam Masala
Method
For the Marinade
  1. Chop the chicken breasts and stab a few times with a sharp knife
  2. Rub with salt and lemon juice and leave for 20 minutes
  3. Place in a sealable tub and add the ginger, garlic, cumin, paprika, chilli, cream, garam masala and cooking oil and stir together well
  4. Leave in the fridge for at least a few hours, preferably overnight
For the Sauce
  1. Melt the butter in a large lidded pan on the hob
  2. Add the onion and fry for 5 minutes until soft
  3. Add the galirc, chilli and ginger and fry for a further 2 minutes
  4. Stir in the corinader, turmeric, chilli and paprika
  5. Add the yogurt 1tbsp at a time, stiring in well each time
  6. Add the tomatoes and mix, leave to cook for around 5 minutes until soft and mushy
  7. Pour in the chicken stock, stir and bring to a simmer
  8. Cover and simmer for 10 minutes
  9. Remove the cover, stir and cook for a further 10 minutes to thicken the sauce
  10. Add the salt and garam masala, mix in well and serve immediately
Recipe Notes

Prep time includes 2 hours to marinade, but add more if you can

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