Ingredients
Equipment
Method
Prep & Initial Sauté
- Heat a large, sturdy pot or Dutch oven over medium heat. Once hot, add the avocado oil (or ghee), finely diced white or yellow onion, ground cumin, and one-third of the sea salt. Sauté these aromatics for 2-3 minutes, stirring occasionally, until the onions begin to soften and become incredibly fragrant.
Building Aromatics
- Next, add the minced garlic, fresh minced ginger, sliced red bell pepper, and minced green chili to the pot. Stir well and continue to sauté for another 2-3 minutes. The vegetables will soften further, releasing their sweet and pungent notes, forming a vibrant base for our curry.
Brown Chicken & Bloom Spices
- Now, it's time to add your cubed boneless skinless chicken breast (if you're using it). If you're making the vegan version, you'll add double the chickpeas in the next step. Stir in the ground coriander, red chili flake, ground turmeric, and smoked paprika, ensuring the chicken is well coated in these beautiful spices. Add another one-third of the sea salt. Sauté for 3 minutes, stirring frequently, to achieve a lovely golden-brown on the chicken, which is crucial for developing maximum flavor through the Maillard reaction and blooming the spices.
Create the Sauce Base
- Carefully add both cans of diced tomatoes to the pot. For an extra creamy sauce, purée one of the cans in a small blender before adding it in! Stir in the chickpeas, garam masala, coconut sugar, and the remaining sea salt. Give everything a good stir to combine all these incredible flavors.
Simmer to Perfection
- Increase the heat to medium-high until the sauce reaches a robust, rolling simmer. Once bubbling, reduce the heat to low or medium-low to maintain a gentle simmer. Allow the curry to simmer, uncovered, for 15-20 minutes, or until the sauce thickens to a rich, stew-like consistency. Stir occasionally to prevent any sticking to the bottom of the pot and ensure even thickening.
Finishing Touches & Seasoning Adjustments
- Finally, stir in the full-fat coconut milk and let it simmer for another 5 minutes on medium-low heat. This allows the coconut milk to fully incorporate and infuse its creamy goodness. Now for the most important step: taste and adjust the seasonings as needed! Add more salt for balance, a pinch of red chili flake or cayenne pepper for more heat, a touch more coconut sugar for sweetness, extra cumin or paprika for smokiness, or additional garam masala for a deeper, more earthy spice profile.
Serve & Garnish
- Ladle your vibrant One-Pot Chicken Tikka Masala into bowls. Garnish generously with freshly chopped cilantro and thin slices of fresh jalapeño for an optional burst of freshness and extra heat. This flavorful curry can be enjoyed as a hearty stew, or served alongside fluffy white rice, nutritious brown rice, or lighter cauliflower rice. Another favorite pairing is serving it over tender roasted sweet potatoes.
Nutrition
Notes
For a creamier sauce, purée one can of diced tomatoes. Brown chicken thoroughly for maximum flavor and ensure proper simmering to thicken the sauce naturally. Taste and adjust seasonings at the end for perfect balance. This recipe is naturally gluten-free and dairy-free, and can be made vegan by doubling chickpeas instead of chicken. Leftovers store well for up to a month. DIY Garam Masala: Combine 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp whole cloves (or 1/4 tsp ground cloves), and 1/8 tsp ground nutmeg. Grind or mix into a fine powder. Nutrition information is estimated based on common ingredients and serving sizes and may vary.