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A rich and creamy One-Pot Chicken Tikka Masala served with cilantro and fluffy basmati rice, ready to be enjoyed.

One-Pot Chicken Tikka Masala

Discover an easy, restaurant-quality One-Pot Chicken Tikka Masala. This recipe uses clever searing and spice blooming techniques to build incredible depth of flavor with minimal cleanup. Perfect for a satisfying weeknight meal or meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Dish
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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 for serving
  • Fresh cilantro chopped, for garnish
  • Fresh jalapeño (omit for less heat), for garnish

Equipment

  • Dutch oven
  • Large, heavy-bottomed pot
  • Small Blender
  • food processor

Method
 

  1. Heat a large pot or Dutch oven over medium heat until it is hot. Add the avocado oil, finely diced onion, ground cumin, and one-third of the sea salt (about 1/3 tsp). Sauté the onion and cumin for 2-3 minutes, stirring occasionally, until the onion begins to soften and the cumin becomes wonderfully fragrant, blooming its essential oils.
  2. Next, add the minced garlic, fresh minced ginger, sliced red bell pepper, and minced green chili. Stir everything together and sauté for another 2-3 minutes until the aromatics are fragrant and the bell pepper starts to lightly soften.
  3. Add the cubed boneless skinless chicken breast. Stir in the ground coriander, red chili flake, ground turmeric, and smoked paprika, ensuring the chicken is well coated. Add another one-third of the sea salt (about 1/3 tsp). Sauté for 3 minutes, stirring frequently, allowing the chicken to develop a beautiful golden-brown crust and the spices to further bloom and release their rich aromas. (If omitting chicken, you will double up on chickpeas in the next step).
  4. Add the diced tomatoes (purée one can in a small blender for an extra creamy sauce, if desired). Then, add the slightly drained chickpeas, garam masala, coconut sugar, and the remaining sea salt (about 1/3 tsp).
  5. 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. The sauce will thicken to a rich, stew-like consistency, and the flavors will meld beautifully. Stir occasionally to prevent sticking.
  6. Finally, add the full-fat coconut milk and stir to combine thoroughly. Simmer for 5 minutes on medium-low heat. Taste and adjust the seasonings as needed: add more salt, red chili flake (or cayenne pepper) for heat, coconut sugar for sweetness, cumin or smoked paprika for smokiness, or garam masala for earthy flavor.
  7. Garnish with fresh cilantro and fresh jalapeños for added color, freshness, and optional heat. Enjoy as a hearty stew, or serve with white rice, brown rice, or cauliflower rice, or over roasted sweet potatoes.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 45gFat: 22gSaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 15gVitamin A: 100IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

This recipe uses avocado oil (or ghee) and full-fat coconut milk (or light). For a super creamy sauce, purée one can of diced tomatoes. Adjust spice levels to your preference by modifying red chili flake and green chili. To make your own garam masala: toast black peppercorns, cumin seeds, cardamom pods, and whole cloves, then grind and mix with nutmeg. Ensure chicken reaches 165°F (74°C). Store leftovers refrigerated for 4-5 days or frozen for 1 month. Flavors deepen overnight, great for meal prep.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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