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Creamy One-Pot Butter Chicken Tikka Masala Recipe Easy Perfect Dinner

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A quick and easy one-pot butter chicken tikka masala with a creamy, flavorful sauce and tender chicken thighs, perfect for cozy dinners and minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter (or ghee for nutty flavor)
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup (8 fl oz) canned tomato puree or crushed tomatoes
  • 3/4 cup (6 fl oz) heavy cream or full-fat coconut milk for dairy-free option
  • 1/2 cup (4 fl oz) plain Greek yogurt, room temperature
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • Optional: 1 fresh green chili, finely chopped

Instructions

  1. Marinate the chicken: In a mixing bowl, combine chicken pieces with 1/4 cup yogurt, 1 teaspoon garam masala, a pinch of salt, and half the minced garlic. Let sit for at least 20 minutes or up to 2 hours in the fridge.
  2. Cook the aromatics: Heat butter in a large heavy-bottomed pot over medium heat. Add chopped onions and cook 6-8 minutes until soft and golden, stirring occasionally. Add remaining garlic and grated ginger; cook 1-2 minutes until fragrant.
  3. Add spices: Stir in cumin, smoked paprika, turmeric, chili powder, and remaining garam masala. Cook for 30 seconds to toast spices.
  4. Build the sauce: Pour in tomato puree, stir well, and simmer 10-12 minutes until thickened and oil separates on sides.
  5. Add chicken: Add marinated chicken and juices, stir to coat. Cover and cook 15-18 minutes on medium-low heat, stirring halfway through, until chicken is cooked through (165°F internal temperature).
  6. Finish sauce: Lower heat and stir in heavy cream and remaining yogurt gently. Heat through without boiling. Adjust salt and chili to taste.
  7. Garnish and serve: Sprinkle chopped cilantro and optional fresh green chili. Serve immediately with warm garlic naan.
  8. Garlic naan (optional): Mix yeast, sugar, and warm water; let activate 5 minutes. Add flour, yogurt, and melted butter; knead into soft dough. Let rise 1 hour. Divide, roll out, brush with garlic butter, and cook on hot skillet 2-3 minutes per side until puffed and charred spots appear.

Notes

[‘Marinate chicken for at least 20 minutes to tenderize and infuse flavor.’, ‘Cook spices in butter and onions before adding tomatoes to unlock depth of flavor.’, ‘Use chicken thighs for juicier meat; if using breasts, cut larger pieces and watch cooking time.’, ‘Add cream and yogurt off heat or on very low heat to prevent curdling.’, ‘If sauce is too thick, add a splash of water or stock to loosen.’, ‘Fresh spices, especially garam masala, enhance flavor.’, ‘Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.’, ‘Serve with garlic naan, basmati rice, or cauliflower rice for low-carb option.’]

Nutrition

Keywords: butter chicken, tikka masala, one-pot recipe, easy dinner, creamy chicken, Indian food, garlic naan, weeknight meal

Find it online: https://elaraeats.com/creamy-one-pot-butter-chicken-tikka-masala-recipe-easy-perfect-dinner/