Chicken Tikka Masala For One

• Chicken Thigh: I recommend using an organic, free-range chicken thigh for its superior flavor and nutritional benefits, but you can certainly choose regular chicken thighs or even a chicken breast for a leaner meal. Extra chicken can be used in Chicken Cacciatore, Chicken and Rice Casserole, and Chicken Stew.
• Greek Yogurt: Full-fat, plain Greek yogurt acts as a tenderizer, ensuring the chicken is moist and absorbs the marinade’s flavors. Leftover yogurt can be used in Chicken Shawarma, a small batch of Tzatziki Sauce, or Ambrosia!
• Garlic: Imparts a sharp, aromatic flavor that is essential in Indian cooking.
• Lemon Juice: Adds acidity, brightening the dish and balancing the rich spices. Use fresh lemon juice or a good-quality bottled lemon juice.
• Garam Masala: Garam Masala is a versatile blend that adds a touch of warmth and complexity to a variety of dishes. Having this spice mix on your rack means you’re always ready to infuse your meals with the authentic essence of Indian cuisine. Grab a bottle of garam masala from the spice section at your local grocery store, or mix up your own batch of garam masala at home for a personalized touch.
• Ground Turmeric, Cumin, Coriander, Chili Powder, and Ginger: This potent mix of spices is an essential part of the marinade, delivering the warmth, color, and fiery kick characteristic of Chicken Tikka Masala. The ginger, whether ground for convenience or fresh for a sharper punch, rounds out the spice blend with its distinctive heat.

Cooking Ingredients

• Olive Oil: Used for its neutral taste and high smoke point, ideal for cooking the chicken. Feel free to use vegetable oil or avocado oil if needed.
• Butter: Adds richness and a base flavor for the tikka masala sauce.

Tikka Masala Ingredients

• Onions: They create a sweet and savory foundation for the sauce. If you’re short on time, 1/4 teaspoon of onion powder can substitute for fresh onions, though it will alter the sauce’s texture.
• Garlic: Garlic adds complexity and a fragrant aroma, enriching the dish’s flavor.
• Cumin, Garam Masala, and Ginger: These spices repeat in the sauce to mirror and intensify the flavors from the marinade. Freshly grated ginger offers a stronger taste, but ground ginger can be used as an alternative.
• Chili Powder and Paprika: They contribute both color and a smoky undertone to the sauce.
• Sugar: A pinch helps balance the acidity from the tomato sauce. Feel free to use honey instead.
• Unseasoned Tomato Sauce: The tangy base of the sauce, it marries well with the cream and spices. Leftover sauce can be used in Lasagna Soup and Hamburger Casserole.
• Heavy Cream: Provides the luxurious, creamy texture characteristic of a good tikka masala. For a lighter sauce, full-fat canned coconut milk or yogurt can substitute for heavy cream. We use heavy cream in many of our single serving and small batch recipes. Consider using leftover cream in Broccoli Cheddar Soup, Mustard Chicken, and a Mini French Silk Pie.

This single serving Chicken Tikka Masala doesn’t skimp on the authentic flavors you know and love. In scaling down the recipe, we’ve meticulously preserved the array of spices typically found in this classic dish. By maintaining the integrity of the ingredient list, each bite promises the same depth of flavor as the traditional recipe, ensuring that even in a smaller serving, you’re enjoying the genuine taste of this Indian favorite.

How To Make Chicken Tikka Masala For One

These step-by-step photos and instructions help you visualize how to make Chicken Tikka Masala. See the recipe box below for ingredient amounts and full recipe instructions.

Marinate the Chicken

1. Combine the marinade ingredients in a mixing bowl, blending them well to ensure even seasoning.
2. Prepare the chicken by patting it dry and cutting it into bite-sized pieces. Add the chicken to your marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate.

Pro Tip: A minimum of one hour is recommended, but for a deeper flavor, marinate the chicken for at least a few hours. If time allows, letting it marinate overnight will further enhance the flavors.

Cook the Chicken

1. In a 10-inch skillet over medium heat, warm the oil. Place marinated chicken pieces in the skillet, allowing space between them. Let them sear for 2 minutes until one side develops a slight char.
2. Flip the pieces to char the opposite side. It’s not necessary to cook the chicken completely at this stage.

3. Transfer the chicken onto a plate and cover to keep warm.

Prepare the Sauce

1. Using the same skillet, melt butter. Add onions with a pinch of salt, cooking until they’re soft and golden.

2. Stir in the garlic, cumin, garam masala, ginger, sugar, and paprika, sautéing for 30 seconds to release their fragrances.

3. Pour the tomato sauce into the pan, allow it to come to a simmer, then lower the heat. Stir it from time to time, allowing it to thicken, which should take around three minutes.

Pro Tip: For the sauce, it’s essential to allow it to simmer on low heat; this gentle cooking process enhances the flavors, giving the spices time to meld and infuse the sauce with a deeper, more complex taste. It’s this slow simmering that contributes to the rich and layered flavor profile characteristic of a great Chicken Tikka Masala.

4. Blend in the cream smoothly, then bring the mixture to a gentle simmer once more.

Combine and Cook

1. Return the chicken and any accumulated juices to the pan, simmering for 5 to 8 minutes until the chicken is thoroughly cooked and the sauce reaches your desired consistency. If the sauce thickens too much, adjust it by adding a splash of water.

You may want to serve this dish with a side of basmati rice or accompanied by naan bread.