Creamy Chicken Curry

For years I've been whipping up chicken tikka masala at home, and now this single-pot method is my favorite way to tackle those Indian food cravings without blowing $50 on delivery. My streamlined approach gets you those deep, rich flavors without needing a special oven or a cabinet full of barely-used spices.

I came up with this method after getting tired of traditional recipes demanding overnight marinating, separate grilling, and then making sauce from scratch—who's got time for all that during the week? This quicker version cuts down the steps but keeps everything that makes tikka masala so darn good.

Essential Ingredients

• Boneless thighs are much better than breast meat for staying juicy and tender throughout cooking
• Regular yogurt does wonders by softening the chicken even with minimal marinating time
• Garam masala delivers that essential spice foundation that defines the dish
• Kashmiri chili (or substitute paprika) creates that beautiful orange-red color
• Tomato puree forms the foundation for your smooth, tangy sauce
• Heavy cream brings that can't-resist richness that'll make you want every last drop

Pin it

Cooking Process

Fast Marinade Trick

To start, I combine 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, though I'll sometimes prep it in the morning for an extra tasty dinner. The yogurt's the key player—it makes the meat tender and helps all those spices stick.

Single-Skillet Browning

Rather than using a grill, I brown the spiced chicken in a hot pan until it gets those tasty crisp edges. Working with small batches really matters—cramming too much chicken means it'll steam instead of sear, and we want those slight charred bits that remind you of tandoor cooking. I pull the chicken out while it's still a bit undercooked since it'll finish in the sauce.

Sauce Development

In that same pan (yay for fewer dishes!), I cook down onions in butter until they're soft and starting to turn golden. Then I toss in more garlic and ginger plus extra warm spices, letting them heat up in the butter to release their flavors. Next comes tomato puree, which I simmer until it darkens and gets more concentrated. This base is where all the good stuff happens.

Final Assembly

To finish things off, I pour in heavy cream, which turns the intensely flavored sauce into something smooth and luscious. The partly-cooked chicken goes back in, along with any juices on the plate—that's pure gold you don't want to throw away! A gentle simmer lets the chicken finish cooking while taking on all that amazing sauce flavor.

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

Pairing Suggestions

This tikka masala calls for fluffy basmati rice to soak up that amazing sauce. If you've got extra time, making your own naan takes things to another level—there's nothing better than fresh warm bread for getting every last bit of sauce. For something lighter, try it with cauliflower rice or a simple cucumber and red onion salad on the side.

Tasty Variations

Want to change things up? Try swapping the chicken for paneer cheese to make a vegetarian version. Throwing in a handful of frozen peas or some spinach during the last few minutes adds color and nutrients. For deeper flavor, mix in a spoon of tomato paste along with the puree—it makes everything more intense.

Keeping It Fresh

Like most curries, this one actually tastes better the day after you make it once all the flavors blend together. Keep any leftovers in a sealed container in your fridge for up to three days. When reheating, add a splash of water to loosen the sauce and warm it gently on the stove. You can also freeze it for up to three months—perfect for planning ahead or when you need comfort food fast.

Pin it

Smart Cooking Tips

• Thighs won't dry out like breasts if you accidentally cook them too long
• Try adding a cinnamon stick to your simmering sauce for an extra flavor dimension
• Putting a spoonful of yogurt on top when serving creates a nice cool contrast

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

Frequently Asked Questions

→ What type of chicken works best for this dish?

Go for boneless chicken thighs—they stay juicy and don’t dry out. You can use breast meat, but make sure not to overcook it.

→ How can I make this less spicy?

Cut down or skip the red chili powder. Kashmiri chili powder adds more color than heat, so you can keep that in. Cream or sugar also helps tone down the heat if needed.

→ Is garam masala the same as curry powder?

Not really. Garam masala brings warmth and lacks turmeric, while curry powder is a British mix that includes turmeric. Stick to garam masala for this for the best taste.

→ Can I cook this ahead of time?

Definitely! It actually tastes better the next day. Store it airtight in the fridge for three days or freeze for up to three months. Reheat gently on low heat.

→ What can I use instead of heavy cream?

Evaporated milk is a lighter option. For dairy-free swaps, try coconut cream or full-fat coconut milk for a slightly different flavor. A mix of Greek yogurt and milk works too.

→ What goes well with creamy chicken curry?

Pair it with basmati rice, roti, or naan to mop up the sauce. Add a cooling raita, tangy chutney, or a fresh cucumber-tomato salad for a well-rounded meal.