2016_TUT_Logo

  • Shop Online
  • Store Locator
  • Contact Us
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Quality
  • Recipes
  • Blog
  • Tips
    • Summer Gatherings
    • How to Make Perfect Paella
  • Products
    • Store Locator to find Tuttorosso Tomato products
    • San Marzano Product Listing
    • Italian Inspirations Product Listing
    • Classic Product Listing
    • Frequently Asked Questions
  • Home/
  • Recipes/
  • Detail

Easy One-Pot Chicken Tikka Masala

Would You Cook This Again? READ REVIEWS
Print Options
  • 3x5
  • 4x6
  • Full Page
Serves:
4 people
Prep Time:
20 minutes
Cook Time:
30 minutes
No need to go out for Indian take-out, make this one-pot meal at home with our crushed tomatoes! The secret to the deep flavor is from browning the spice coated chicken in ghee or butter! An easy and bold weeknight dinner in one skillet! Recipe in partnership with Serious Eats.

Ingredients

Copy 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
4 tablespoons unsalted butter
1 large onion, finely chopped
8 garlic cloves, minced
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)

Instructions

  • Combine cumin, coriander, garam masala, paprika, turmeric, and cayenne in a small bowl. Season chicken with salt and pepper and half of the spice mixture.
  • Melt 2 tablespoons butter 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 not cooked all the way through at this point.
  • Wipe pot out with paper towels. Heat remaining 2 tablespoons of butter in the 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; cook, stirring until fragrant, about 2 minutes. Stir in crushed tomatoes, water, and ¼ cup of the cilantro. Season with salt and pepper; If you prefer a smooth sauce, puree mixture with an immersion blender or in two batches in a standard blender and return to pot.
  • Reduce heat to low and stir in yogurt and vinegar. Cut chicken into 1½ to 2 inch pieces and return to pot. Cook covered, just until chicken is cooked through, 10-15 minutes.
  • Optional: Serve chicken with basmati rice and top with remaining cilantro.
Get Inspiration and More from Tuttorosso
Sign Up Here

Related Recipes

View Recipe
Italian Baked Eggs
View Recipe
Sunday Sauce
View Recipe
Spicy Italian Vodka Rigatoni
View Recipe
White Bean and Sausage Cassoulet

Reviews

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★
rg_logo_fullcolor_tomatoes_pmstuttorosso-logo-footerredpacklogoredgoldlook_notagline
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Red Gold Corporate
  • Red Gold Brand
  • Redpack Brand
  • Privacy Policy
  • Terms of Use
  • Contact Us
P.O. Box 83 Elwood, Indiana 46036 | For Consumer Relations Only: (866) 729-7187 | Company: (765) 557-5500 Fax: (765) 557-5501
2005 - 2020 Red Gold, Inc., All Rights Reserved