This one pan Chicken Tikka Masala is packed full of flavor and so simple to make. Chicken pieces are cooked in a fragrant mellow spice mix then simmered in a creamy tomato sauce. If you're looking for curry in a hurry you'll make this recipe again and again.
2lbChicken Thighs - boneless & skinless, cut into 1" pieces
Sea Salt and Black Pepper
1tbspButter, Ghee or Vegetable Oil
1Onion - large, diced
3clovesGarlic - minced
2inchFresh Ginger - grated
2tbspCurry Powder
2tbspTomato Purée
1½tspTurmeric
1tspChili Powder - optional
1tspHoney
28ozCanned Diced Tomatoes - drained
1cupChicken Stock
¾cupHeavy Cream (Double Cream)
Optional to serve
Baby Spinach
Basmati Rice
Naan
Mango Chutney
Fresh Cilantro (Coriander)
Instructions
Season the chicken thigh pieces with sea salt and black pepper.
Heat the butter, ghee or vegetable oil in a large heavy bottomed pan (use one with a lid).
Saute the chicken pieces over a medium heat until golden - around 5 to 10 minutes. Remove the chicken from the pan and reserve on a plate.
Fry the onion in the same pan on a medium low heat until soft - around 10 minutes.
Add the minced garlic and ginger and stir, cooking for one further minute.
Add the curry powder, tomato paste, turmeric, chili powder (if using), honey, tomatoes and ½ cup stock (add more if needed later depending on the thickness of the sauce.)
Add the chicken pieces back to the pan, season again and stir gently. Bring the sauce to a boil and turn the heat down to a simmer. Add the pan lid.
Simmer, stirring occasionally (and adding the other half cup of stock if necessary) until the chicken is fully cooked and juices run clear - around 25 minutes.
Gently stir in the heavy cream and serve with rice, naan, chutney and fresh chopped cilantro.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.