One Pot Chicken Tikka Masala

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Salt and freshly ground black pepper, to taste
• 1½ teaspoons ground turmeric
• ½ tablespoon ground ginger
• 2 tablespoons vegetable or canola oil
• 1 small onion, sliced into half-moons
• 2 cloves garlic, minced
• 1½ teaspoons garam masala
• 1½ teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• ½ cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Preparation

• Over medium heat, heat the oil in a large cast-iron skillet.
• Season the cubed chicken thighs with salt, pepper, turmeric, and ground ginger. Add the seasoned chicken and sliced onion to the skillet and cook until the chicken is no longer pink, about 5 minutes.
• Add the minced garlic, garam masala, chilli powder, cumin, ground coriander, and tomato paste. Cook until fragrant, about 1 minute.
• Stir in the tomato sauce and chicken stock. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Stir in the heavy cream and simmer until reduced and slightly thickened, about 5 minutes longer.
• Serve over Royal Basmati Rice and garnish with cilantro, if desired.

Big flavors, one pot, and zero fuss — this chicken tikka masala is weeknight comfort at its best.

 (Authentic Royal)