One Pan Tikka Masala
Craving comfort food? One Pan Tikka Masala fits the bill with its creamy, spiced goodness. This easy weeknight dinner will make your taste buds dance. Perfect for sharing, it’s a must-try tonight!
Equipment
- 9 x 13-inch baking pan
Ingredients
- 1 tablespoon garlic finely minced
- 1 tablespoon ginger finely minced
- 1.5 tablespoons turmeric ground
- 2 teaspoons garam masala
- 2 teaspoons cumin ground
- 2 teaspoons coriander ground
- 0.5 teaspoon paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon red pepper flakes optional, adjust to preference
- 2.5 pounds chicken thighs bone-in
- Salt to taste
- 3/4 cup Greek yogurt plain
- 1 lemon plus lemon wedges for serving if desired
- 3 tablespoons butter unsalted, melted
- 6 ounces tomato paste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup peas frozen, optional
- Cilantro optional finishing touch
- Naan warmed or charred, for serving
- Cooked rice for serving
Instructions
- Combine spice mix ingredients in a bowl. Stir and divide the mix in half.
- Remove skin from chicken thighs and pat them dry. Season with 3/4 tsp salt. Place chicken in a large resealable bag with Greek yogurt, 2 teaspoons lemon juice, and half the spice mix. Knead the bag to coat the chicken evenly. Marinate 20 minutes up to 24 hours (longer = better flavor).
- Preheat oven to 400°F (204°C). Grease a 9×13-inch baking pan generously. In a large liquid measuring cup, or directly into the baking pan, whisk together pan sauce ingredients (except cilantro, naan, and rice) and remaining spice mix. Season to taste (I add 3/4 tsp salt).
- Remove chicken from the marinade bag and place it smooth side up in the prepared pan. Spoon any remaining marinade from the bag onto the chicken. Bake for 45 minutes. After 30 minutes, stir the sauce around the chicken and spoon it over the top every 5 minutes.
- Remove the pan from the oven and stir the sauce around the chicken. Sprinkle optional frozen peas into the sauce and gently stir. Add fresh cilantro if desired.
- Serve over rice with warmed naan. Cut a lemon into wedges to serve on the side (so good!) Enjoy warm!
Notes
- Stovetop charred naan: Spray naan with cooking spray. Char over an open flame. Cover with a kitchen towel after.
- Microwave warmed naan: Wrap in a damp paper towel. Microwave 10–15 seconds. Cover with a kitchen towel.
- Alternative: Use mini naan and pop in the toaster (e.g., Stonefire® mini naan).