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!
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Prep: 15mins Cook: 35mins Total: 50mins
- 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
- 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))
- 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.