Easy 1-Pot Tikka Masala
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 (Servings)
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Calories
334 kcal
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Course
Main Course
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Cuisine
Indian
Easy 1-Pot Tikka Masala
Description
Easy 1-Pot Tikka Masala simplifies traditional Indian-style chicken curry by cooking all ingredients together in one pot. The recipe starts by sautéing aromatics such as onion, garlic, and ginger with cumin and salt to build the base flavors. Red bell pepper and green chili add fresh vegetable and spicy notes, followed by seasoning chicken breast (or just doubling chickpeas for a vegetarian version) with coriander, chili flakes, turmeric, and smoked paprika.
Diced tomatoes and canned chickpeas enrich the curry with body and earthiness, while garam masala and coconut sugar bring warmth, fragrant spice, and mild sweetness. Coconut milk adds creamy texture and balances the spices. The simmering process melds the flavors into a thick, vibrant sauce with tender protein and vegetables.
This curry is versatile for serving—the recipe suggests white rice, cauliflower rice, roasted sweet potatoes, or brown rice as accompaniments. Fresh cilantro and jalapeño slices enhance the plate with herbaceous notes and a fresh kick of heat, making it a satisfying meal for day-to-day dinners.
The recipe also includes a DIY garam masala spice blend that can be prepared in advance, allowing customization of heat and aroma. The dish benefits from adjusting salt and spice levels to taste near the end of cooking to suit personal preferences.
Ingredients
CURRY
- 3 Tbsp avocado oil (or sub ghee if not vegan)
- 1 medium onion white or yellow, finely diced
- 1 Tbsp cumin ground
- 1 tsp salt DIVIDED // plus more to taste, sea salt
- 6 cloves garlic 6 cloves yield ~3 Tbsp, minced
- 2 Tbsp ginger fresh, minced
- 1 medium red bell pepper seeds and stems removed, halved then sliced lengthwise
- 1 ½ Tbsp green chili use serrano or jalapeño, minced, stems and seeds removed
- 1 boneless skinless chicken breast organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas, cubed
- 1 Tbsp ground coriander
- 1/4 tsp red chili flake (omit for less heat)
- 1 tsp Turmeric ground
- 1 tsp smoked paprika
- 2 ounce diced tomatoes if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE, canned
- 1 ounce chickpeas if omitting chicken, double quantity of chickpeas, canned, slightly drained
- 1 Tbsp garam masala see notes for DIY blend
- 1-2 Tbsp coconut sugar
- 1 ounce coconut milk sub light coconut milk for less fat, can, full-fat
FOR SERVING optional
- white rice or cauliflower rice or roasted sweet potatoes, or brown rice
- cilantro fresh, chopped
- jalapeño omit for less heat, fresh
Instructions
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes.
- Add garlic, ginger, bell pepper, and green chili and stir. Sauté for 2-3 minutes.
- Next add chicken breast (or omit if not adding — you’ll double up on chickpeas later), ground coriander, chili flake, turmeric, and paprika and stir to coat. Add another one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 3 minutes, stirring frequently.
- Next add diced tomatoes (optional: purée one of the cans of tomatoes in a small blender before adding for a creamier sauce). Then add chickpeas, garam masala, coconut sugar, and remaining salt (1/3 tsp as original recipe is written // adjust if altering batch size).
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes or until thick and stew-like. Stir occasionally.
- Add coconut milk and stir to combine. Simmer for 5 minutes on medium-low heat. Then taste and adjust seasonings as needed, adding more salt to taste, chili flake (or a pinch of cayenne) for heat, coconut sugar for sweetness, cumin or paprika for smokiness, or garam masala for a more spiced / earthy flavor.
- Garnish with fresh cilantro and jalapeños for added heat (optional). Can be enjoyed as a stew, or with white or brown rice or cauliflower rice. Another favorite is serving over roasted sweet potatoes.
- Leftovers will keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month.
Notes
- Prepare the garam masala by grinding dried chilies, black peppercorns, cumin seeds, cardamom pods, cloves, and nutmeg for fresh, aromatic spice.
- Adjust the amount of chili flakes and green chili for desired heat intensity.
- Purée canned tomatoes before adding to the pot for a smoother, creamier curry sauce.
- This recipe can be made vegetarian by omitting chicken and doubling the chickpeas for protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 334 | 17% |
| Carbohydrates | 24.7g | 8% |
| Protein | 11.4g | 23% |
| Fat | 20.9g | 32% |
| Saturated Fat | 11.9g | 60% |
| Polyunsaturated Fat | 1.58g | 9% |
| Monounsaturated Fat | 5.6g | 28% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 823mg | 34% |
| Potassium | 309mg | 7% |
| Fiber | 5.1g | 20% |
| Sugar | 10.6g | 21% |
| Vitamin A | 1347IU | 27% |
| Vitamin C | 51.72mg | 57% |
| Calcium | 73.98mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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