Description
A creamy, spiced, tomato-based chicken dish that comes together in one pot in about 30 minutes. This easy weeknight dinner replaces takeout with a flavorful, budget-friendly meal that is surprisingly simple to make.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 2 tablespoons butter
- ¼ cup fresh cilantro, chopped
Instructions
- Prep ingredients: Dice onion, mince garlic, grate ginger, and measure spices into a small bowl.
- Heat butter in a large skillet over medium-high heat. Add chicken thighs (cut into bite-sized pieces if large) and season with a pinch of salt. Cook 3-4 minutes per side until browned, then remove chicken and set aside.
- Reduce heat to medium. Add diced onion to the same pan and cook 3-4 minutes until soft and translucent. Add garlic and ginger, cooking for 1 minute until fragrant but not browned.
- Add garam masala, cumin, coriander, and chili powder. Stir constantly for 30-60 seconds to bloom the spices.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and chicken broth, stirring to scrape up browned bits from the bottom. Simmer for 3-4 minutes until sauce thickens slightly.
- Return chicken and any juices to the pan. Stir to coat in sauce. Reduce heat to low, cover, and simmer for 5-7 minutes until chicken is cooked through.
- Remove pan from heat. Stir in heavy cream. Taste and adjust salt or spice levels as needed.
- Serve immediately over basmati rice or with warm naan bread, topped with fresh cilantro.
Notes
For best results, use chicken thighs as they stay juicier than breast meat. Bloom spices in butter before adding liquids to unlock full flavor. If the sauce is too thick, add a splash of water or broth. If too thin, simmer uncovered longer. Do not freeze if heavy cream is added, as it may separate; freeze sauce without cream if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 380
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 2
- Protein: 28
Keywords: chicken tikka masala, easy dinner, weeknight meals, one pot recipe, indian food, creamy chicken, 30 minute dinner, gluten free