Easy 1-Pot Tikka Masala

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Pot of Tikka Masala topped with fresh cilantro

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

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!

Chickpeas, chicken, bell pepper, onion, spices, and other ingredients for making our 1-Pot Tikka Masala recipe

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.

Using a wooden spoon to stir a pot of our dairy-free Tikka Masala recipe

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!

Pouring a can of coconut milk into a pot of Tikka Masala

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

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!

Pot and bowl of easy homemade Tikka Masala topped with cilantro and jalapeno

Easy 1-Pot Tikka Masala

Incredibly rich, flavorful, easy-to-make 1-pot tikka masala with chicken and chickpeas! BIG flavor, perfectly spiced, vegan optional!
Author Minimalist Baker
lifting a pot of Tikka Masala garnished with cilantro sprigs and shown with a wooden serving spoon
4.78 from 67 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 (Servings)
Course Entrée
Cuisine Gluten-Free, Indian-Inspired
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 3 Tbsp avocado oil (or sub ghee if not vegan)
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 1 tsp sea salt (DIVIDED // plus more to taste)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
  • 2 Tbsp fresh minced ginger
  • 1 medium red bell pepper, seeds and stems removed, halved then sliced lengthwise
  • 1 ½ Tbsp minced green chili, stems and seeds removed (use serrano or jalapeño)
  • 1 boneless skinless chicken breast, cubed (organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas)
  • 1 Tbsp ground coriander
  • 1/4 tsp red chili flake (omit for less heat)
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 15-ounce cans diced tomatoes (if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE
  • 1 15-ounce can chickpeas, slightly drained (if omitting chicken, double quantity of chickpeas)
  • 1 Tbsp garam masala* (see notes for DIY blend)
  • 1-2 Tbsp coconut sugar
  • 1 14-ounce can full-fat coconut milk (sub light coconut milk for less fat)

FOR SERVING optional


  • Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes.
  • Add garlic, ginger, bell pepper, and green chili and stir. Sauté for 2-3 minutes.
  • Next add chicken breast (or omit if not adding — you’ll double up on chickpeas later), ground coriander, chili flake, turmeric, and paprika and stir to coat. Add another one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 3 minutes, stirring frequently.
  • Next add diced tomatoes (optional: purée one of the cans of tomatoes in a small blender before adding for a creamier sauce). Then add chickpeas, garam masala, coconut sugar, and remaining salt (1/3 tsp as original recipe is written // adjust if altering batch size).
  • Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes or until thick and stew-like. Stir occasionally.
  • Add coconut milk and stir to combine. Simmer for 5 minutes on medium-low heat. Then taste and adjust seasonings as needed, adding more salt to taste, chili flake (or a pinch of cayenne) for heat, coconut sugar for sweetness, cumin or paprika for smokiness, or garam masala for a more spiced / earthy flavor.
  • Garnish with fresh cilantro and jalapeños for added heat (optional). Can be enjoyed as a stew, or with white or brown rice or cauliflower rice. Another favorite is serving over roasted sweet potatoes.
  • Leftovers will keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month.



*DIY Garam Masala (amounts as original recipe is written // adjust if altering batch size): 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp whole cloves (or 1/4 tsp ground cloves), and 1/8 tsp ground nutmeg. Add to a mortar and pestle or spice grinder and grind/mix into a powder. 
*Nutrition information is a rough estimate calculated with the lesser amount of coconut sugar and without optional ingredients.
*Loosely adapted from our Easy Chana Masala.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 334 Carbohydrates: 24.7 g Protein: 11.4 g Fat: 20.9 g Saturated Fat: 11.9 g Polyunsaturated Fat: 1.58 g Monounsaturated Fat: 5.6 g Trans Fat: 0.02 g Cholesterol: 17 mg Sodium: 823 mg Potassium: 309 mg Fiber: 5.1 g Sugar: 10.6 g Vitamin A: 1347 IU Vitamin C: 51.72 mg Calcium: 73.98 mg Iron: 3.2 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cara, We’re so glad you enjoy it! Yes, it should work well in a slow cooker. Just be sure to sauté the onions, ginger, and peppers before adding the rest of the ingredients and cooking on low.

  1. Dick R says

    I double the amount to 12 servings. Recipe told me to add 2 cans of coconut milk. It turned the entire curry yellow and is now just coconut curry. Horrible recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Dick. This one is usually a favorite! 2 cans of coconut milk is accurate for 12 servings. Did you make any other modifications? Perhaps extra turmeric or less tomato? It should be a light red color.

  2. Julia says

    I really enjoyed the flavor and all the veggies in this dish! I was expecting the sauce to be a little thicker so I might try draining one can of the tomatoes slightly next time I make it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Julia! If you were using light coconut milk, another idea would be to try full-fat next time. We hope you love it even more next time!

  3. Ellen says

    Delicious with nice flavors and a great way to use up a bunch of fresh tomatoes (I was happy that I blended half of them). I made the chickpeak-only version and it turned out great and satisfying. Served over rice and with store bought naan.

  4. Kari says

    Has anyone blended all the veggies to make a creamy sauce rather than a chunky sauce? I definitely look forward to trying this and plan to puree the veggies but wanted to double check if anyone had any feedback. Thanks so much!

  5. Haylee says

    When you say *ground coriander* are you referring to ground coriander seeds or ground dried coriander leaves? Thanks in advance!

  6. Josh says

    Forgot my rating in previous comment. Whole family loves this. It’s a hit and will enter our regular menu rotation. Thank you!!

  7. Josh says

    Awesome! My 12-year-old picky eater loves this recipe — it’s a little spicy for his taste, but he loves it. Thanks for the recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Makay. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Michelle says

    This is one of my favorite easy dinners of all time. I make it at least once a week (often twice!) and take leftovers for lunch through the week. Spicy, creamy from the coconut, warming, nourishing, hearty… I could go on! Definitely a great recipe for the winter. Warms you up from the inside. I serve it over jasmine rice or riced coconut. Yum x 1 million!

  9. Sarah says

    I’ve been using the chicken tikka masala recipe on Buzzfeed for years. And while it’s delicious, I’ve been wanting to find a healthier option. This is exactly it. The flavor profile is a little different but still amazing! And, with the added chickpeas and bell peppers, I still get to satisfy my chicken tikka masala craving with the added benefit of more better-for-me foods :) I enjoy this over brown rice cooked with a little salt and butter or oil. Thanks so much, Dana!

  10. Alyssa says

    My husband loves Tikka Masala but I prefer to keep dairy out of my diet, so this has been such a great recipe for both of us! It’s definitely the best Tikka recipe I’ve tried, even the dairy recipes! A go-to in our kitchen.

  11. Kelsey E says

    This looks amazing! Any thoughts on subbing Tofu for the chicken. I am a little bean sensitive and hesitant to use two cans. Thanks!!

      • Nicole says

        This recipe differed from our fav local tikka masala, but woah. Absolutely delicious! I used our Dutch oven to make this. I took the recommendation of blending one can of the diced tomatoes. I used both chickpeas and chicken, had two leftover grilled chicken breasts, so I added these towards the end while it was simmering. I also added approx 1/2tsp of cayenne, because we love spicy. I will definitely make this again, but will double it so we can freeze for later! Thanks for the recipe Dana!

  12. Sindi says

    I make this with chickpeas. I always double the recipe and keep it in the freezer. Beyond delicious!! Thank you for providing good meals for the freezer!

  13. Marilyn Guesneau says

    Second time making this and won’t be stopping anytime soon!!! AMAZING. I love to make a big batch of this at the beginning of the week for my boyfriend to pack for his lunch (tikka masala is his favorite so this passed his test). Another equally healthy and delicious meal. Thank you Dana!!!

  14. Lena Marie says

    I appreciate your mantra of all eaters welcomed. It is giving me confidence to try more and more plant based meals.

    I made the Tikka Masala last night. I followed the recipe, choosing to omit the chicken and double the chickpeas as one of the suggested options. I used a potato masher and crushed it somewhat before adding the coconut milk. I tasted the curry before and after adding the coconut milk. We liked the coconut milk, but it did mute the flavors somewhat, so I added a little more of each spice. I appreciate your encouragement and how-to in adjusting the flavors.

    This is certainly not a one note dish! It was complex and delicious! We enjoyed it over short brown rice and froze half of it to enjoy next week.

    Thank you.

  15. Tahlia shafar says

    I have made so many recipes from this site and have been blown away by the vast majority. I found this to be quite average, I had to REALLY top up the flavours with more than double the spices mentioned in the recipe to give it any kind of compelling flavour. Not one I will make again but they can’t all be perfect so if all others are so amazing hard to be overly critical.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that was your experience, Tahlia! Is it possible your spices or ginger weren’t fresh? It should be quite flavorful. Better luck with the next one!

  16. Lindsey says

    Ive been this every tuesday for the last month! have been making it with lentils, and tonight made with chickpeas and served with naan. Love it!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you are enjoying it, Lindsey! Thanks so much for the lovely review!

  17. Whitney says

    I made this recipe as is, with chicken and chickpeas. It was ok, but it tasted nothing like Indian tikka masala. The coconut milk gave it a flavor reminiscent of a Thai style curry. It was edible, but I definitely wouldn’t make it again. Sadly, this one was a miss for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Whitney, so sorry to hear that was your experience. Is it possible your spices weren’t fresh? Better luck with the next one!

  18. Tori says

    I never leave comments but this was so amazing I had to. I doubled the chickpeas and added over 2 pounds of chicken because we were looking for a very high protein meal. Upped the seasoning to account for all that but followed the ingredients list to a T and it was amazing. The red bell pepper and sauce are my favorite part. We had 8 servings with 538 cal per serving (33 C/22 F/48 P).

  19. Anna says

    SO GOOD! I have made this recipe so many times and it never disappoints. I made it vegan, doubling chickpeas, and my whole family loves it! Thank you so much for your recipes and how easy and fun they are, you alone have made me love cooking <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Anna! We are so glad you and your family enjoyed it! xo

  20. uyen Tran says

    Omg! Insanely DELICIOUS. Thank you for making my switch to Vegan that much easier and more fun! All your recipes are on target!!!!!! Thank you for all you do!!!! ?

  21. Victoria says

    Hi! Love how easy this recipe looks! I’m curious if it would be possible to sub the coconut milk for another vegan (non-soy) alternative? We have a dietary restriction in our household that prevents us from cooking with coconut milk/pulp. Thanks!

  22. Audrey says

    I didn’t have coriander and chili flakes, and had to substitute the diced tomatoes and the white onions for crushed tomatoes and a red onion, but it ended up being delicious! You mentioned that you could taste the tomatoes with tomato sauce so I reduced the amount of crushed tomatoes to 22 ounces of crushed tomatoes instead of the 30 ounces of diced tomatoes and the taste was well balanced! We had enough for four meals for two (so eight servings in the end) and served it with white rice. I will definitely be making this one again!

  23. Gale says

    SO good! I could literally drink the sauce. Made a few tweaks including subbing double chickpeas for chicken, subbing garam marsala for curry powder and omitting the bell pepper/spicy stuff since I’m a wuss. Still turned out delicious and would def make again!

  24. Nicola Rennie says

    YUM YUM YUM!!! I very rarely cook dinner (my husband is a chef so does the bulk of the cooking in our house) but I’ve been giving it a go recently to fill the long COVID-19 lockdown days! This was super easy and super delicious. My husband doesn’t like chickpeas so we did it without and served it on rice with flatbread on the side instead which worked really well.
    Thanks so much for the recipe, it’s officially going on the dinner roster!

  25. Abby says

    Hello :)
    Does it have to be canned coconut milk? I already have a full carton because we use it for other things. Thanks. I love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abby, it might work, but it won’t be as rich- the carton version is more diluted. Let us know if you try it though!

  26. Alison says

    Amazing flavor, made it twice in one week and recommended the recipe to many friends! It will be a regular dish.

  27. Karen says

    As all of the other reviewers said, this is fabulous! I followed the no-chicken recipe since my husband is vegan. I never tried the coconut milk before and was wowed by it. I bought the unsweetened. I also didn’t add any sugar (coconut sugar) since I don’t like “sweetness” in my main dishes. Thank you so much. I LOVE Tikka Masala at Indian Restauants and this is better!

  28. Ellie says

    I cannot get through the work work without a batch of this in the fridge or freezer! I leave out the chicken, and add extra vegetables such as cauliflower and sweet potato, then store it in smaller portions and use it as a quick an easy vegetable base for meals throughout the week- some favourites include serving with chicken and loads of greens, using in cauliflower rice bowls, serving on a mountain of kale, or even just stirring through any greens I have on hand. Its so versatile, such little effort, and I don’t think i’ll ever get sick of it!

  29. Mary M. says

    How would you recommend marinating the chicken if we want to? Or should I just look up a traditional marinate?

    Love your recipes! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I really don’t think it’s necessary. But you could marinate it in a bit of salt, dairy-free (preferably coconut) yogurt and a mixture of the spices used in the recipe.

  30. Chicken Breast Recipes says

    I’m so happy I found this awesome recipe! So thrilled with how it turned out. First time ever making 1 pot tikka masala and couldn’t be happier with the results. Thank you for this creamy, delicious and awesome recipe, keeper for sure…I have been always looking for an easy and well-explained recipe… and this is it!

  31. F says

    Yum! I made this exactly as the recipe says but cooked some chicken separately for my partner to add to his. I loved that it was so easy to make it vegan or not. It was so good! Super flavourful with just the right amount of heat. Pretty easy to make, although I found it took a bit longer than expected to thicken up. I served it over rice and have lots leftover for lunches! All around the perfect dinner

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sybil. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. chris says

    This recipe is amazingly delicious and in my opinion is way better than from my favorite indian place. I opt to blend the second can of diced tomatoes to give it a creamier texture. This is seriously my new favorite indian dish. Thanks!

  33. Jessica says

    We made this for the second time tonight and felt compelled to leave another review because this recipe is just THAT good. We opted to add cauliflower florets instead of chicken today and it turned out perfectly. 10/10 recommend.

  34. Kate says

    This looks so delicious! I was wondering if you’ve subbed shrimp for the chicken. If so, would you add the shrimp when you add the chickpeas since shrimp doesn’t usually take as long as chicken to cook through?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we haven’t tried that, but we think it would work! Maybe add just 3-5 minutes before it’s done?

  35. Erin K says

    I made this last night (vegan style, of course) and added broccoli and cauliflower (instead of doubling up on the chickpeas). My non-vegan husband went nuts for it. We have a ton of leftovers and I will definitely be making this again. Thank you.

  36. Advita says

    I did this recipe 2 times. Second time I marinated the chicken for an hour and it made so much difference and deliciousness. I felt like I was in India ?
    Thank you very much for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Advita. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Ann says

    Do you drain either can of diced tomatoes? My friend made this and I got the leftovers… delicious and I enjoyed it over rice! :-)

  38. Shawn says

    Super delicious! Such an easy and flavorful meal. We served ours with naan bread and it made for such a great dinner! Will definitely be making again.

  39. Cassie says

    I am just working my way through Tons of your recipes. They are really sure shots. You have great, varied, recipes. Whenever I want to make something specific, I search here first. This recipe was a total hit. Made exactly as is.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, for a vegan / vegetarian version, simply omit the chicken and double up on chickpeas. Hope that helps!

  40. Meredith says

    This will easily become a monthly staple. I also used three chicken breasts and it was a HIT! I need to play with the seasoning a bit more to find my own personal sweet spot! We served with Brown Rice and Naan. The prep was easy and I froze some for later!

  41. Michelle says

    This was wonderful. I hate to admit I didn’t have garam masala (just bought some!) and it still turned out so, so good. Thank you for this. Will be making it again for sure :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Kathleen Brown says

    I made this a few day ago and everyone in my family loved it. I eliminated the chicken and used two cans of chickpeas as suggested. I followed the recipe and only made one small change. I had a bag of small bell peppers so I used a combination of red, yellow & orange peppers. I also used petite diced tomatoes instead of diced.

    Overall a delicious meal with excellent flavor. This one is going into our regular meal rotation. Thanks!

  43. Erica B says

    Made this – was awesome! Next time I will just use a can of crushed tomatoes from the get-go to get the creamy texture. Made w/ chicken & chick peas, delightful. Did not use a hot pepper.

  44. JRO says

    Just made this and it was absolutely delicious! I chose to sub jackfruit for the chicken and opted out of using chickpeas because I’m trying to eat plant-based and have had a lot of dishes with chickpeas lately. The texture of the jackfruit really worked well. I also used fire-roasted tomatoes for an extra kick. I will definitely be adding this to the rotation!

  45. Cassie Thuvan Tran says

    I give this recipe a 10/10! I want to make this tikka masala with tofu, tempeh, or even Beyond Chicken! Avocado oil in tikka masala? Who knew? It sounds perfect!

  46. Jessica says

    I love this recipe! This is my first time making it and I thought the flavor and spices were great as wrItten. I will definitely be making this again, but next time I‘ll add more chicken and chickpeas. I felt like they were both a bit sparse.

  47. Amy Mikolajewski says

    This Tikka Masala recipe is so good! Used full fat coconut milk and blended half of the tomatoes; the texture was fantastic and creamy. Decided to use only chicken (doubled it) because we had chickpeas in our lunch, but I bet its even better with half chicken/half chickpeas. Served over cauliflower rice, but planning to also try sweet potatoes. Definitely saving this recipe. A+!

  48. janice Hoffmann says

    Hi! You inspired me to tried this recipe today. I made some changes because I am vegan and also didn’t have fresh tomatoes, but I must say it was delicious! I am going to add this one to our menu at home!! :) Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Janice. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Coriander is a pretty key ingredient, but if you can’t find it, omit. Or you could try adding some chopped cilantro (which is the plant from which coriander grows) near the end of cooking for a similar effect!

  49. Rita Marie says

    Hi Dana!

    I hope this isn’t a silly question- but I was vegan for six years and have recently transitioned to eating chicken/fish and thus have never cooked chicken before- should the chicken breast already be cooked prior to adding it to the pot?

    Love ALL of your recipes, thank you so much for inspiring me to cook every day. Favorite blog EVER!!!

    Xx Rita

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rita Marie, no need to cook it prior to adding. We add the uncooked cubed chicken early in the cooking process so it has plenty of time to cook through. If you wanted to use pre-cooked chicken, we would recommend adding it in step 6. Hope that clarifies!

  50. Justine says

    I doubled the recipe, so it took a little longer to cook and didn’t reduce as much as I expected (next time I won’t double the coconut milk) — but it was delicious, and worth waiting the extra cooking time!

    • Bekah says

      I’ve made this twice now and love it! I’m only commenting with a 4 star instead of 5 because I feel like this recipe needs more spice. I have literally doubled every single spice and with some of them almost tripled – this brings the spices up to similar amounts I’ve seen in most other Tikka masala recipes. Just think in an Indian recipe it should be more true to the intense flavor these dishes are known for.
      Also, to get the texture that’s perfect for me, I used petite diced tomatoes, didn’t blend, and just scooped the cream out of my can of coconut milk, not adding in the watery part.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Bekah, thanks for the feedback! It should be quite flavorful though- any chance your spices aren’t fresh?

  51. Iris says

    Long time listener, first time caller — I have made tons of your recipes and have never been disappointed! This one though, was particularly heavenly! The flavors were amazing, the dish was rich & filling but not too heavy…I served it over black pearl rice and it was just so super yummy! Thank you so so much for all the amazingness on this website <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review and support, Iris! We’re so glad you enjoyed it =)

  52. Amanda S. says

    This was absolutely delicious!! Added 3 chicken breasts instead of 1 as there were 6 of us and it turned out great. Definitely will be making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Aimee says

    Loved the Tikka Masala! I doubled the recipe, which worked beautifully. I didn’t use the chicken. Instead, I cubed some tofu with a dry rub of the spices (garam masala, smoked paprika, turmeric and coriander), baked till just crisp, and added it to the pot at the same time as the coconut milk. I also added another dose of the serrano peppers, ’cause we like it spicy! And I think the flavor was even better the next day! This will be a keeper for me – it’s rich, flavorful and wonderful! Both my vegan husband and my non-vegan brother loved it!

  54. Jess says

    Simple to make and delicious! The entire family enjoyed it…which isn’t always the case when I serve a fully plant based dinner! (I omitted the chicken and doubled the chickpeas. I also added chopped spinach at the end to make it look more like Chana saag which our kids enjoy. Otherwise, followed the recipe as is and will add this to our monthly rotation.) Thanks for the yummy recipe!

  55. Marisa says

    Once again, another 5 star recipe! This one is AMAZING! Was a super quick make for a night when I only had 45 mins. Thanks so much for this recipe Dana!

  56. ‪Nomi Weingrod‬‏ says

    Being vegan I made” 1 minute Tikka” ,made with cubed tofu instead of chicken breast ( had no chickpeas) …came out great

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nomi! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  57. Sarah says

    So easy and delicious, also yielded a lot and I can’t wait for leftovers. I used powdered ginger (didn’t have fresh) and Chili sauce (didn’t have jalapeños) But it was still soooo good! I also made some homemade tortillas and ate it like a chilli! Definitely a repeat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Britta says

    WOW!! This is such a great recipe!
    I have been trying to make a healthy butter chicken-ish dish for ages and none of it turned out well. This, however is soooo good!! (I know it’s tikka massala but they are quite similar right?)
    I made this on a camping trip, so easy, healthy and tasty ?

    So glad I found your website, I can’t wait for the next recipe I will be making!

  59. curtis says


    made this w/ baked tofu: i don’t eat chicken, and my boyfriend thinks any kind if bean tastes like (and i quote) “a little ball of flour that explodes in your mouth.” so i baked some tofu and dumped it in.

    next time, i’ll make it in two pots so i can add chickpeas to mine and chicken to his. Dana, your new niche might be helping multi-diet households eat and cook together — has anyone told you lately that you’re wonderful???

  60. Rebecca says

    This was fantastic! I used tofu instead of chicken and Braggs aminos instead of salt, and low fat coconut milk, and it was heavenly! I am so glad I have enough left over for a few more days because it was so delicious.

  61. Jessica says

    Made this tonight for dinner and was delicious! We will definitely make again. It was especially easy as we always have chickpeas, coconut milk, diced tomatoes and all of these spices on hand. We don’t eat meat so went with the chickpeas only version, but wanted some extra veg so subbed a can of mini corns and it turned out great. The tip to blend one of the cans of diced tomatoes proved to be well worth the smooth texture.

  62. The Vegan 8 says

    Dana, I made this and it was phenomenal! So much flavor and a wonderful heat. I’ve already eaten 2 large bowls. I did the double chickpea version you suggested and I definitely plan to make this weekly because it is THAT good! Thanks for always listing vegan options, it’s very kind of you ❤️❤️

  63. Ellen L says

    Hi Dana- we made this tonight and it was super flavorful, healthy, and delicious! I didn’t think 1 chicken breast would be enough, so I added two and I think it was perfect! We made it with light coconut milk, and it was delicious- we didn’t miss the full fat. We served over brown rice and carrots, with a side of sautéed broccoli and mushrooms. I can’t wait to make it again!

  64. Ashley Scobey says

    This was absolutely delicious. We did a can of chickpeas and a head of cauliflower to make it vegan and it was a hit for everyone in our house. Next time I would probably do 5-7 golden baby potatoes too. Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Just be sure to sauté the onions, ginger, and peppers before adding the rest of the ingredients and cooking on low.

  65. Rachel says

    I got super excited when I saw this recipe pop up and decided to give it a try right away. It turned out lovely following almost exactly to a T. I added baked, crispy tofu in lieu of chicken breast for a vegan version with a bit more texture which worked out great! Thanks for providing adaptable, delicious meals!

  66. Tia Santarossa says

    Recipe was easy to follow and it turned out delicious! I didn’t have red peppers so I used mixed vegetables and I’m a vegan so I substituted Tofurky chicken for the chicken. It will be a family regular dish from now on.
    Thanks @minimalistbaker.

  67. Cliff Zyskowski says

    My wife came home from a long day at work; I had a fire going along and greeted her at the door with a glass of her favorite Sonoma Valley pinot. This recipe is the bomb! Served over couscous, I added a turnip… just because. Big dollop of russian style yogurt on top…starting the weekend off right with this satisfying dish.

      • Cliff Zyskowski says

        Oops, forgot to say that I added 2 handfuls of frozen peas to help brighten up the xmas season…paired well with the red peppers

  68. Terri says

    This came at the perfect moment as I was contemplating what I could possibly whip up for supper last minute. Had everything on hand so it was very easy. The little sneak tastes I’ve been taking throughout cooking have been delicious and as soon as the rice is ready I’ll get to try it for real!

  69. Bridget says

    I actually have all these ingredients on hand! Except coconut sugar. White sugar, brown sugar, honey? Any other sweetener substitution you can recommend?

  70. Stacey says

    The only sweeteners we use are stevia, date sugar, raw honey, or maple syrup. Can any of those be used well to replace the coconut sugar? This recipe looks/sounds so deeeelicious, cannot wait to try it!

  71. Hayley says

    I think I’m going to try this the vegan way – but instead of just doubling the chickpeas, I think I’ll pan fry one package of tofu separate from the pot to add at the end :)