Lemon Herb Chicken Salad

For years I've been whipping up chicken tikka masala, and this single-pot approach has become my favorite when Indian food cravings strike but I'm not willing to drop $50 on delivery. My streamlined version packs all those deep, intricate flavors without needing a special oven or a cabinet full of rarely-used spices.

I came up with this method after getting tired of traditional recipes demanding overnight marinating, grilling steps, and making sauce separately—who can manage all that on a regular weeknight? This approach cuts corners smartly while keeping everything that makes tikka masala so addictive.

Ingredients You'll Want

• Boneless chicken thighs give you moist, tender results that stay juicy throughout cooking
• Plain yogurt does wonders breaking down the chicken fibers even in a short marinade
• Garam masala offers that essential spice foundation that defines the dish
• Kashmiri chili (or substitute paprika) creates that gorgeous orange-red color
• Tomato puree forms the foundation for your smooth, tangy sauce
• Heavy cream brings that unmistakable richness that makes everyone scrape their plates

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My Cooking Method

Simple Marinade Trick

I start by combining 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 I sometimes prepare this in the morning for an extra tasty dinner. Yogurt's the key player here—it softens the meat while helping the seasonings stick to every piece.

Single-Skillet Cooking

Rather than using a grill, I brown the seasoned chicken in a hot pan until it gets those tasty dark edges. Working with small amounts is crucial—putting too much chicken in at once leads to steaming instead of browning, and we want those slightly charred bits that remind you of tandoor cooking. I put the chicken aside while it's still a bit undercooked since it'll finish in the sauce later.

Sauce With Layers

In that same pan (yay for fewer dishes to wash!), I cook onions in butter until soft and golden-tinged. Then I toss in more garlic and ginger plus extra warm spices, which open up in the melted butter and release their scents. Next comes the tomato puree, which I let bubble until it darkens and gets more intense. This sauce foundation is where all the good stuff happens.

Putting Everything Together

The final touch is adding heavy cream, which turns the intensely flavored sauce into something smooth and luxurious. The partly cooked chicken goes back in, along with any drippings from the plate—that's pure taste you shouldn't throw away! A gentle simmer lets the chicken finish cooking while soaking up all that amazing sauce.

The first time I made this for my partner, who's super picky about Indian food after spending years in London, I was worried. He took a bite, went completely silent, then looked up and said, "This beats that $30 takeout we got last week." That's when I knew my recipe was a winner.

Ways To Serve It

This tikka masala really needs some fluffy basmati rice to soak up that delicious sauce. If you're feeling extra ambitious, nothing beats fresh homemade naan on the side—tearing off warm pieces to scoop up sauce is pure joy. Want something lighter? Try it with cauliflower rice or a quick cucumber and red onion salad.

Tasty Variations