This inspired version of 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes. Note: We include chicken in this recipe as well as chickpeas for plenty of protein and fiber. But if you’re sensitive to beans, you can easily double the chicken. And if you’re vegan / vegetarian, simply omit the chicken and double up on chickpeas. Let’s do this!
What Is Tikka Masala?
Tikka masala is an Indian curry that typically consists of marinated, cooked pieces of meat in a spicy, creamy orange curry sauce. It’s largely considered the national dish of the UK. While it’s extremely popular in the UK, “chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.” (source) While our version is inspired, see a more traditional take on chicken tikka masala here.
Origin of Tikka Masala
Like many dishes, the exact origins of chicken tikka masala are unclear. Some claiming its a British take on curry, while others believe it was developed in India, while others are convinced that it was invented at an Indian restaurant in Glasgow, Scotland after a customer complained of his chicken being dry and chef Ali Ahmed Aslam remixed the dish with the addition of a tomato soup and spices. (source)
How to Make Tikka Masala
Tikka masala is traditionally made with meat (most often chicken) marinated in yogurt and spices and cooked separately from the sauce, which is typically a blend of ginger, garlic, onion, tomatoes, cream (dairy), and spices like garam masala. Ours is a bit simpler, requiring just 1 pot to make and no marinating required! it’s also vegan-friendly when chickpeas replace chicken. It begins by sautéing garlic, onion, and ginger as the flavor base, then adding red bell pepper for some natural sweetness and color. Next comes the chicken (omit if vegan / vegetarian) and the spices. It’s common to add tomato sauce or purée to tikka masala, however, in testing, we found the flavor to be too strong and reminiscent of tomato soup. So we opted for diced tomatoes (and blended half of them) for a slightly chunky, slightly creamy sauce that was slightly milder in tomato flavor. We found this variation to allow the spices to shine through and the tomato flavor to be slightly more subdued, which complemented the creamy coconut milk quite well. Swoon! We hope you LOVE this tikka masala! It’s:
Easy to make Creamy & perfectly spiced Vegan/vegetarian optional Flavorful Customizable Incredibly delicious
This would make the perfect weeknight dinner that can easily be made ahead or enjoyed throughout the week as leftovers. It can be kept grain-free by serving with cauliflower rice. Or, serve with brown rice or white rice for the ultimate comfort meal.
More Curry Recipes
1-Pot Chickpea Cauliflower Yellow Curry Easy 1-Pot Massaman Curry 1-Pot Pumpkin Yellow Curry Rich Red Curry with Roasted Vegetables Easy DIY Green Curry Paste
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
