One-Pan Chicken Tikka Masala

Whip up this vibrant curry with very little effort and in one pan. Delicious for mid-week and entertaining, your family and friends will love it and love you for cooking it!
By Market Magazine
Image: Harbour Media
One-Pan Chicken Tikka Masala

One-Pan Chicken Tikka Masala

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  • 600 g 600 chicken thigh fillets, cut into 3cm pieces

  • ¼ cup ¼ natural yogurt

  • 1 Tbsp 1 butter chicken curry paste, plus extra ¼ cup

  • 1 Tbsp 1 extra virgin olive oil

  • 1 1 red onion, finely diced

  • 2 tsp 2 finely grated fresh ginger

  • 1 clove 1 garlic, finely grated

  • 50 g 50 butter, chopped

  • 400 g 400 diced tomatoes

  • ¼ cup ¼ thickened cream

  • Coriander leaves, to garnish

  • Steamed saffron rice, to serve


  • Place chicken, yoghurt and curry paste in a large bowl, then stir to coat chicken.
  • Heat oil in a large deep-sided non-stick frying pan over high heat. Add chicken pieces, spreading them to create a single layer. Cook for 5 minutes, turning once. Add onion and cook for a further 5 minutes, stirring occasionally, until chicken is lightly charred and just cooked.
  • Stir in ginger, garlic, butter and extra paste and cook stirring until butter has melted. Stir in tomatoes and reduce heat to medium-high. Cook for 5 minutes, then stir in cream and simmer for a further 2 minutes or until sauce is hot.
  • Spoon chicken tikka masala into a serving bowl. Garnish with coriander and serve with steamed rice.

Did you make this recipe?

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Make me even faster...

  • Toss 600g diced chicken pieces in ¼ cup natural yogurt and pan-fry for 10 minutes or until just cooked through.
  • Stir in a 450g jar of store-bought tikka masala sauce (you’ll find it chilled in the HFM fridge) and bring it to a simmer.
  • Stir in 50g butter and a drizzle of thickened cream, then cook for a further few minutes or until hot. Serve with all the trimmings!

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