Easy 1-Pot Tikka Masala by Minimalist Baker

Incredibly rich, flavorful, easy-to-make 1-pot tikka masala with chicken and chickpeas! BIG flavor, perfectly spiced, vegan optional!

Original recipe

View on Minimalist Baker

Time

Prep: 15mins Cook: 35mins Total: 50mins

Nutrition

Calories

334 kcal

Carbohydrate content

24.7 g

Cholesterol content

17 mg

Fat content

20.9 g

Fiber content

5.1 g

Protein content

11.4 g

Saturated fat content

11.9 g

Serving size

1 servings

Sodium content

823 mg

Sugar content

10.6 g

Trans fat content

0.02 g

Unsaturated fat content

7.18 g

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

Instructions

1. 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.
2. Add garlic, ginger, bell pepper, and green chili and stir. Sauté for 2-3 minutes.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.
8. Leftovers will keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month.