One pot Chicken Tikka Masala Recipe!
This one-pot easy Chicken Tikka Masala recipe will replace your Indian restaurant favorite! A creamy tomato sauce mixed with various different chili powders and boneless skinless chicken, that can be meal prepped or frozen for days ahead. It is the most perfect and highly rated Indian food recipe for kids and the whole family.
Want to try another authentic recipe with chicken? Give my Indian Chicken Kheema Recipe a try!
Chicken Tikka Masala
How I came up with this Chicken Tikka Masala Recipe?
History: I absolutely love Chicken Tikka Masala (CTM)! It is the one dish I always order at Indian Restaurants. Whether I eliminate the chicken or not, it is the creamy sauce I crave over and over again. Am I making you drool yet? After eating it for years, I knew I had to learn how to make it. Lucky for me, my aunt owns an Indian restaurant! A very popular, award-winning, and tasty one for that matter. When I visited her during a work trip, I asked her one simple question “What’s the difference between Butter Chicken and Chicken Tikka Masala?” That conversation triggered the origination of this dish.
You see, my aunt was born in India, grew up in Africa, and moved to London to marry her sweet and loving British husband afterwards. Can you imagine the flavors in her restaurant? It truly is a paradise of food! Although she didn’t share every detail of her CTM recipe, I put together what I thought might work well with the dish and this recipe was born… in year 2007!
What is the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka is a flavorful boneless chicken recipe that is enjoyed with a squeeze of lemon and garnishments whereas Chicken Tikka Masala has an Indian inspired creamy tomato gravy which pairs well with rice or naan.
Chicken Tikka Masala vs Butter Chicken
Both recipes are different and delicious. The biggest difference in my recipes is that Chicken Tikka Masala Spices includes multiple different types of peppers where as Butter Chicken Masala includes Kasoori Methi. I sometimes make both for dinner when I really feel like indulging. Be sure to check out my follower favorite Butter Chicken Recipe Here.
Where did Chicken Tikka Masala originate?
The origination of Chicken Tikka Masala dates back to the UK. When India was ruled by the British, many of the spices were imported back to London. In addition to spices, people would also be transported to become servants, cooks, etc. With that came a big influx of spices and fusion foods. In fact, most UK individuals pick Indian Food when choosing to eat out. Hence the popularity of CTM grew and grew throughout the years.
What is Kashmiri Chili Powder?
Kashmiri Chili Powder is a milder heat pepper that is used for flavor and color more than its spice. It has a distinct taste that pairs well with many North Indian or Fusion dishes.
Is this Easy One Pot Chicken Tikka Masala Recipe spicy?
Since most of the pepper powders used in this dish is mild in heat, the spice level is very tolerable. Making this Easy Chicken Tikka Masala recipe is also an Indian food recipe that is kid-friendly.
What other Indian food recipes for kids do you recommend?
Chicken Tikka Masala is definitely a dish I recommend for kids. In addition to this, my kids love Palak Paneer, Fish Curry, and Chicken Curry.
What brand Garam Masala do you use?
I prefer to use one that is homemade in India by my grandparents. However, regular garam masala is available at almost every grocery store in the US. Check your local grocery store’s spice aisle and pick one up that meets your standards (organic, non-gmo, or country of origin). If you would like to make it at home, then I recommend checking out Spice Craving’s Recipe here.
Can I use chicken breast instead of chicken thighs?
I recommend using boneless skinless chicken thighs because you really can’t mess it up. Meansing, the meat will be very tender. However, if you want to save some calories and are comfortable cooking chicken breast without overcooking it, then by all means-GO FOR IT! I use what I have on hand and either way the dish comes out just as tasty!
What vegetarian substitutions do you recommend?
If you want to skip chicken or meat altogether, then give paneer a try. Chop it into small cubes and just substitute for chicken. You can also substitute extra firm tofu that is patted dry or soya chunks.
Tomato Sauce, Crushed Tomatoes, or Tomato Puree
I highly recommend using crushed tomatoes for this recipe. Here is why…
- Tomato Puree is hard to find sometimes but it is a great alternative to Crushed Tomatoes if you have it on hand
- Tomato Sauce will give you a runny/soup like gravy
- Crushed Tomatoes gives you a little bit of tomato puree with tomatoes giving you a perfect creamy sauce that is dunkable!
Fresh tomatoes or canned tomatoes?
Canned tomatoes save you time and give you a flavor that will take some to achieve with fresh. Meaning, that using the right tomatoes and condensing them down to a similar consistency will take some effort. For that reason, I recommend using canned.
Can I substitute heavy cream for a healthier option?
If you are looking for a Healthy Chicken Tikka Masala recipe then be sure to check this healthy chicken tikka masala recipe of mine out. It is guilt-free, keto-friendly, and tasty!
Step-by-Step Instructions
Marinated Chicken
📖 Recipe
Chicken Tikka Masala
Ingredients1x2x3x
Chicken Marinade
- ▢ 1.5-2 lb boneless skinless chicken thighs, chopped into 1" pieces
- ▢ 1 cup plain yogurt (or sour cream)
- ▢ 2 tablespoon garlic, minced or grated
- ▢ 1 tablespoon ginger, grated or blended
- ▢ 1 teaspoon garam masala
- ▢ 1 tsp Kashmiri chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ salt
Chicken Tikka Masala Sauce
- ▢ 2 medium onions, chopped or food processed finely (not puree)
- ▢ 1 teaspoon garam masala (chicken tikka masala spice or curry powder)
- ▢ 1 tablespoon garlic, grated or minced
- ▢ 1 tablespoon ginger, grated or blended
- ▢ 2 teaspoon cumin powder
- ▢ 1 tablespoon Kashmiri chili powder
- ▢ ½ teaspoon cayenne pepper powder
- ▢ ½ teaspoon paprika powder
- ▢ 1 teaspoon sugar (brown or refined)
- ▢ 1.5 cup heavy cream
- ▢ 12 oz tomato puree or crushed tomatoes (cento brand is what I use)
- ▢ 1 teaspoon turmeric
- ▢ 1 tablespoon coriander powder
- ▢ 3 tablespoon butter
- ▢ 3 tbsp oil
- ▢ 1 cup water (if needed)
- ▢ salt
- ▢ red chili powder
Instructions
Chicken Marinade
- Combine the chopped chicken, turmeric, ginger, garlic, salt, yogurt, garam masala and Kashmiri chili powder together.
- Mix it well and set it aside while you prepare the other ingredients.
Cooking Instructions
- In a wide bottom pan heat 3 tablespoon of oil on medium/high heat.
- Add the marinated chicken to the pan covering as much hot surface as possible (cook the chicken in multiple batches if the pan does not fit all of the chicken)
- Cook for about 3 minutes and then gently flip the chicken over to cook the other side.
- Remove the cooked chicken from the pan into a metal or glass bowl. Cover the bowl with foil or a lid so it remains hot while you make the sauce.
- In the same pan you cooked the chicken in, add 3 tablespoon of butter.
- Cook the finely chopped onions until translucent. Continue to scrape the pieces off of the bottom of the pan and allow the onions to cook fully.
- Add 1 tablespoon of grated ginger and 1 tablespoon of grated garlic to the pan and cook for about 10 seconds.
- Add turmeric, garam masala, coriander powder, and cumin powder. Mix it well and then add crushed/pureed tomatoes.
- Cook for about 1 minute or until heated through.
- Add paprika, cayenne, Kashmiri chili powder, red chili powder, and sugar to the pan.
- Mix well and then add the heavy whipping cream. Using a hand blender, carefully blend the sauce into a creamy consistency. (you can also place in a blender to puree or eliminate this step.)
- Once the sauce is heated through and bubbling, slowly add the chicken back into the pot.
- Mix, add water, cover, and cook for about 5 minutes on medium/low heat.
- Garnish with ½ cup of finely chopped cilantro.
- Enjoy with Basmati Rice or soft naan bread.
Notes
- Use half the measurement for garam masala, cayenne pepper, ginger, garlic, and paprika pepper if you prefer a lower spice (or for kids).
- Add red chili powder and salt after doing a taste test.
- Extra cilantro is recommended
Nutrition
Chicken Tikka Masala
Ingredients
Chicken Marinade
- 1.5-2 lb boneless skinless chicken thighs, chopped into 1" pieces
- 1 cup plain yogurt (or sour cream)
- 2 tablespoon garlic, minced or grated
- 1 tablespoon ginger, grated or blended
- 1 teaspoon garam masala
- 1 tsp Kashmiri chili powder
- 1 teaspoon turmeric powder
- salt
Chicken Tikka Masala Sauce
- 2 medium onions, chopped or food processed finely (not puree)
- 1 teaspoon garam masala (chicken tikka masala spice or curry powder)
- 1 tablespoon garlic, grated or minced
- 1 tablespoon ginger, grated or blended
- 2 teaspoon cumin powder
- 1 tablespoon Kashmiri chili powder
- ½ teaspoon cayenne pepper powder
- ½ teaspoon paprika powder
- 1 teaspoon sugar (brown or refined)
- 1.5 cup heavy cream
- 12 oz tomato puree or crushed tomatoes (cento brand is what I use)
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 3 tablespoon butter
- 3 tbsp oil
- 1 cup water (if needed)
- salt
- red chili powder
Instructions
Chicken Marinade
- Combine the chopped chicken, turmeric, ginger, garlic, salt, yogurt, garam masala and Kashmiri chili powder together.
- Mix it well and set it aside while you prepare the other ingredients.
Cooking Instructions
- In a wide bottom pan heat 3 tablespoon of oil on medium/high heat.
- Add the marinated chicken to the pan covering as much hot surface as possible (cook the chicken in multiple batches if the pan does not fit all of the chicken)
- Cook for about 3 minutes and then gently flip the chicken over to cook the other side.
- Remove the cooked chicken from the pan into a metal or glass bowl. Cover the bowl with foil or a lid so it remains hot while you make the sauce.
- In the same pan you cooked the chicken in, add 3 tablespoon of butter.
- Cook the finely chopped onions until translucent. Continue to scrape the pieces off of the bottom of the pan and allow the onions to cook fully.
- Add 1 tablespoon of grated ginger and 1 tablespoon of grated garlic to the pan and cook for about 10 seconds.
- Add turmeric, garam masala, coriander powder, and cumin powder. Mix it well and then add crushed/pureed tomatoes.
- Cook for about 1 minute or until heated through.
- Add paprika, cayenne, Kashmiri chili powder, red chili powder, and sugar to the pan.
- Mix well and then add the heavy whipping cream. Using a hand blender, carefully blend the sauce into a creamy consistency. (you can also place in a blender to puree or eliminate this step.)
- Once the sauce is heated through and bubbling, slowly add the chicken back into the pot.
- Mix, add water, cover, and cook for about 5 minutes on medium/low heat.
- Garnish with ½ cup of finely chopped cilantro.
- Enjoy with Basmati Rice or soft naan bread.
Notes
- Use half the measurement for garam masala, cayenne pepper, ginger, garlic, and paprika pepper if you prefer a lower spice (or for kids).
- Add red chili powder and salt after doing a taste test.
- Extra cilantro is recommended
Nutrition
Recipe Courtesy of The Curry Mommy
A Family Favorite Potato Egg Salad Recipe!
If you love creamy potato salad, then you must try this restaurant style southern potato salad recipe with eggs! Pair it with lunch, dinner, or enjoy it as a snack.
This Potato Egg Salad is perfect for Game Day, a BBQ, or a gathering. Make it by the buckets because everyone is going to love it.
A recipe that was inspired by my favorite BBQ restaurant in Arkansas. It pairs well with my Indian Masala Chicken Wings and Grilled Cilantro Chicken Wings
Family Favorite Potato Egg Salad
- Ingredients
- Instructions
- Substitutions
- Storage
- Pair it with
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
- yukon potatoes
- mayonnaise
- sugar
- apple cider vinegar
- garlic powder
- dijon mustard
- green onions
- celery
- bacon bits
- jalapeno (optional)
- hard boiled eggs
- salt
- black pepper
- water + salt for boiling
- tobassco sauce as a condiment
See recipe card for measurements
Instructions
Start by boiling potatoes that are skinned and cut into small chunks. Strain them and let them cool to room temperature.
Cut hard boiled eggs into small dices.
Mix together mayonnaise, green onions, bacon bits, and the additional ingredients.
Combine the potatoes, eggs, and the mayo mixture together. Refrigerate the potato egg salad until ready to serve.
Boiled potatoes mixed with eggs and a lot of flavor!
Substitutions
- Eggs - Feel free to eliminate and replace with extra potatoes.
- Jalapeno - optional only for spice loving beings
- Mayonnaise - Use a vegan friendly version such as this one .
Storage
Refrigerate the cooked potato salad in the fridge for up to 3 days. This recipe is great to make ahead for gatherings.
Pair it with
Any BBQ favorites! Looking for specific recipes? Give these a try…
- Beef Barbacoa
- Indian Masala Chicken Wings
- THE Papad Roll - an Indian Spiced Kebab Wrap
- Ranch Pork Chops
📖 Recipe
Potato Salad with Eggs
Ingredients1x2x3x
- ▢ 4 cups yukon potatoes, peeled and cut into 1 inch cubes (or smaller) try red or russet potatoes if you can not find yukon
- ▢ 1 cup mayonnaise (best foods or hellmans brand)
- ▢ 2 teaspoon sugar
- ▢ 2 teaspoon apple cider vinegar
- ▢ ½ teaspoon garlic powder
- ▢ 1 tablespoon dijon mustard
- ▢ 4-5 sprigs green onions , chopped small
- ▢ 2 celery stalks
- ▢ 1 tablespoon bacon bits
- ▢ 1 jalapeno, finely chopped
- ▢ 3 hard boiled eggs, peeled and diced
- ▢ salt
- ▢ black pepper
- ▢ water + salt for boiling
Instructions
- Boil the potatoes until tender in heavily salted water. Drain the water and cool them down completely.
- Mix together mayonnaise, mustard, apple cider vinegar, sugar, and garlic powder together.
- Add the chopped celery, jalapeno, green onions, bacon bits, and eggs to the mixture. Combine it well.
- Add the potatoes to the mixture and mix it well again.
- Refrigerate and enjoy cold.
Notes
Yukon gold potatoes are great for this recipe for their creamy texture and sweet taste. An alternative would be russet potatoes.
I prefer either Best Foods or Hellman’s Brand. For a healthier option I like to use Follow Your Heart Vegenaise.
Absolutely not. The yolk will add flavor and a an even creamier result.
I don’t recommend it. Refrigerate it for 3-5 days at most.
For 2" pieces, let the potatoes boil for at least 15 minutes. Drain and then let them sit as is until they cool down.
