Easy One-Pot Chicken Tikka Masala

Chicken tikka masala is probably the most recognizable item on Indian restaurant menus, even though it's not properly Indian. There are a few stories as to the origins of this dish—yogurt-marinated, tandoor oven-charred pieces of chicken covered in a masala (spice mixture) sauce—some say Glasgow, others London, but despite the confusion, what's certain is its popularity.

You don't have to eat out or pick up takeout, though: you can make chicken tikka masala at home. Many recipes call for long hours of marinating followed by grilling or broiling the chicken to replicate the powerful heat of the tandoor before finally making the sauce. Those recipes are perfect if you have the forethought to start prepping early, plus the time and equipment to execute the subsequent steps, but if you're looking for an easy yet bold and satisfying weeknight dinner we have a one-skillet solution.

To stick to our schedule, we do away with the yogurt marinade and instead coat chicken breasts (or thighs) with a spice blend containing cumin, coriander, garam masala, paprika, turmeric, and cayenne. The chicken is quickly browned in ghee or butter to fry its spice mix coating, which extracts and builds flavor—adding dry spices later in the process would inevitably lead to a dish that's flat and a bit dusty rather than complex.

After it's seared, the chicken is removed from the skillet to make room for the sauce, which starts with a little more butter, onion, garlic, and spices. We stir the sauce's main element in next: Tuttorosso Crushed Tomatoes with Basil. Whether cooking with a handful of items or a longer list of them, using quality ingredients ensures a more delicious end product. All Tuttorosso products are non-GMO-Project-verified and packed in non-BPA-lined cans, leaving you with unadulterated vine-ripened-tomato flavor, which you'll be sure to detect in every bite of this dish and any other you use them in.

A brief simmer in our spice-laced tomato sauce cooks the chicken through and lets it absorb the flavors. To finish, we stir in yogurt for creaminess and dinner is ready to serve.

Chicken Tikka Masala

Total Time: 45 minutes
Active Time: 30 minutes
Yield: Serves 4

Special Equipment: Dutch oven or large skillet with high sides, immersion blender or standard blender (optional)

Ingredients

1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
4 tablespoons ghee or unsalted butter
1 large onion, finely chopped
8 garlic cloves, finely grated
2 teaspoons finely grated fresh ginger
1 (28-ounce) can Tuttorosso Crushed Tomatoes with Basil
1/2 cup water
3/4 cup cilantro leaves and tender stems, coarsely chopped
1/2 cup whole milk yogurt
2 teaspoons apple cider vinegar
Cooked basmati rice for serving (optional)

Procedure

1. Combine cumin, coriander, garam masala, paprika, turmeric, and cayenne in a small bowl. Season chicken with salt and pepper and half of spice mixture.

2. Melt 2 tablespoons butter or ghee in a Dutch oven or large skillet with high sides over medium-heat until melted. Cook chicken until dark brown and fragrant on both sides, about 4 minutes per side. Transfer to cutting board—chicken is meant to be raw in the center.

3. Wipe pot out with paper towels. Heat remaining 2 tablespoons ghee or butter in the now empty pot over medium-high heat until melted. Add onions and cook, stirring until beginning to soften, about 4 minutes. Stir in remaining spice mixture, garlic, and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in Tuttorosso Crushed Tomatoes with Basil, water, and ¼ cup of the cilantro. Season with salt and pepper. If you prefer a smooth sauce, purée mixture with an immersion blender or in two batches in a standard blender and return to pot.

4. Reduce heat to low and stir in yogurt and vinegar. Cut chicken into 1 1/2 - to 2-inch pieces and return to the pot. Cook, covered, just until chicken is cooked through, 10 to 15 minutes. Serve chicken with (optional) basmati rice and top with remaining 1/2 cup cilantro.

For more inspiration, tips, and techniques to improve your tomato recipes, head to Tuttorosso.