One-Pan Chicken Tikka Masala

Chicken tikka masala with rice in a bowl and garnished with cilantro.

This quick and easy one-pan Chicken Tikka Masala is made from scratch in just about 30 minutes - no marination needed. Enjoy rich, Indian style flavors any day of the week.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 439kcal

Author Jas

Equipment

cast iron skillet or a Dutch oven

Ingredients

1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
1 ½ teaspoons ground turmeric
½ tablespoon ground ginger
2 tablespoons vegetable or canola oil
1 small onion sliced into half-moons
2 cloves garlic minced
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 15-ounce can tomato sauce
1 cup chicken stock
½ cup heavy cream
2 tablespoons chopped fresh cilantro leaves optional

US Customary - Metric

Instructions

Over medium heat, heat two tablespoons of oil in a large cast-iron skillet or Dutch oven.
Season the 1 ½ lbs of cubed chicken thighs with salt and pepper to taste, 1 ½ teaspoon turmeric, and ½ tablespoon ground ginger. Add the seasoned chicken and 1 sliced onion to the skillet and cook until the chicken is no longer pink, about 5 minutes.
Add 2 minced garlic cloves, 1 ½ teaspoon garam masala, 1 ½ teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon ground coriander, and 1 tablespoon tomato paste. Cook until fragrant, about 1 minute.
Stir in 15 oz tomato sauce and 1 cup chicken stock. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
Stir in ½ cup heavy cream and simmer until reduced and slightly thickened, about 5 minutes longer.
Serve over rice, or side of choice, and garnish with cilantro, if desired.

Video

Notes

Use freshly grated ginger for intensified flavor.
Replace cilantro with fresh parsley if you think cilantro tastes like soap.
If you can't find garam masala spice, make your version using a teaspoon each of cardamom, cloves, nutmeg, coriander, cinnamon, and cumin.
If you like your food spicier, add more chili powder (this already has a nice kick). Other ideas are in the Variations section in the post above!
Sear the chicken in batches if your pan is small or you're doubling the recipe. Sear it in two or three batches to prevent overcrowding and chicken cooking in its own juices.
After combining the chicken and sauce, allow the dish to simmer on low heat. This slow-cooking method helps meld the flavors and keeps the chicken tender.
Substitute heavy cream with coconut cream or milk for a dairy-free version.
Be careful not to get masala sauce on your countertops or other surfaces. Because it contains turmeric, it will leave yellow stains. See our Tips on Removing the Stains in the post above!
Serve Indian chicken tikka masala over rice or with naan bread. For other ideas, see the How to Serve It section in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.

STORAGE

Refrigerate leftover tikka masala in an airtight container for up to three days. Reheat it on the stovetop over low heat just until warm. You can also reheat individual bowls in the microwave.

Nutrition