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

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.