Tender Chicken Curry

I've spent ages perfecting my chicken tikka masala, and now this single-pot method is what I turn to whenever I'm craving Indian food but don't want to blow $50 on delivery. My streamlined approach delivers those deep, rich flavors without needing special equipment or a cabinet full of rarely-used spices.

This technique came after I got tired of traditional methods demanding overnight marinating, separate grilling, and then making sauce from scratch—who can fit that into a regular weeknight? My version cuts corners smartly while keeping all the taste that makes you crave tikka masala.

Ingredients You'll Want

• Chicken thighs without bones work best for moist, tender results that stay juicy
• Regular yogurt does wonders for softening chicken even in a short marinade
• Garam masala delivers that essential spice combination at the heart of this dish
• Kashmiri chili (or substitute paprika) creates that gorgeous red color
• Tomato puree forms the foundation for your smooth, tangy sauce
• Heavy cream gives that incredible richness that'll make you want every last drop

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Preparation Steps

Simple Marinade Trick

To start, I combine my chicken chunks with yogurt and spices—garam masala, turmeric, cumin, chili, garlic, and ginger. Just 10-15 minutes sitting in this mixture makes a big difference in taste and softness, though letting it sit all day while you're at work is even better. The yogurt's the key here—it makes the meat tender and helps all those spices stick properly.

Quick Skillet Cooking

Rather than using a grill, I brown the spiced chicken in a hot pan until it gets those tasty dark edges. Don't crowd your pan—cook in small batches so the meat browns properly instead of steaming. We want that slight charring that feels like tandoor cooking. Take the chicken out while it's still a bit underdone since it'll finish in the sauce.

Creating The Base

In that same pan (yay for fewer dishes!), I cook onions in butter until soft and starting to brown. Then I throw in more garlic and ginger plus extra warm spices, letting them heat up in the butter to release their smells and oils. Next comes tomato puree, which I let bubble until it darkens and gets more intense. This sauce foundation is where everything comes together.

Finishing Touches

The last step is adding heavy cream, which turns the strong-flavored sauce into something smooth and luxurious. The partly-cooked chicken goes back in, along with any juice that dripped onto the plate—don't waste that flavor! A gentle simmer lets the chicken finish cooking while soaking up all that saucy goodness.

When I first made this for my partner, who's super picky about Indian food after years in London, I was worried. After one bite, he went quiet, then looked up and said, "This beats that $30 takeout we got last week." That's when I knew I had a winner.

Ways To Enjoy

This tikka masala works best with fluffy basmati rice to soak up that amazing sauce. If you've got time, homemade naan on the side is fantastic—nothing beats using warm bread to wipe up every bit of sauce. Want something lighter? Try it with cauliflower rice or a simple cucumber and red onion salad.

Try These Twists

If you want something different, use this same method with paneer cheese instead of chicken for a meat-free option. Throwing in a handful of frozen peas or spinach during the last few minutes adds color and nutrients. For deeper flavor, mix in a spoonful of tomato paste along with your puree.

Keeping It Fresh

Like most curry dishes, this actually tastes better the day after cooking when all the flavors have mingled together. Keep your leftovers in a sealed container in the fridge for up to three days. Just warm it up slowly on the stove with a little water to thin the sauce. You can also freeze portions for up to three months—perfect for quick meals or when you need comfort food fast.

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Smart Cooking Insights

• Using thighs means your chicken won't dry out if you cook it a bit too long
• Try adding a cinnamon stick to your simmering sauce for extra depth
• Putting a spoonful of yogurt on top when serving creates a nice cool contrast

This meal has become my go-to when I want to wow guests without stressing myself out. There's something really satisfying about creating such layered flavors in a pretty simple way, and nothing makes me happier than watching friends go back for seconds (or even thirds).

Frequently Asked Questions

→ What kind of chicken works best here?

Boneless thighs are perfect—juicy and tender after cooking. You can use breasts but keep a close eye; they can dry out faster.

→ How can I make it less spicy?

Skip or cut back on the chili powder. Keep Kashmiri chili for its beautiful color. More cream or sugar can also tone down any heat.

→ How does garam masala differ from curry powder?

Garam masala is an authentic mix of warm spices without turmeric. Curry powder, popular in the West, is turmeric-heavy and not a direct substitute.

→ Can this be made in advance?

Yes, and it's even better the next day! Refrigerate in a sealed container for up to 3 days or freeze for 3 months. Warm it gently to keep the cream smooth.

→ What can replace heavy cream?

Use evaporated milk for a lighter choice. Coconut cream offers a dairy-free option with a slight coconut note. Or mix Greek yogurt with milk.

→ What sides go well with it?

Pair with basmati rice, naan, or roti. Add extras like raita, chutney, or a fresh cucumber salad with a squeeze of lemon.