Single Serve Chicken Tikka Masala
Craving a cozy, flavor-packed dinner without the leftovers? This single-serve Chicken Tikka Masala is the perfect solution for a quick weeknight indulgence. Tender chunks of chicken are marinated in yogurt and spices, then simmered in a rich, creamy tomato sauce that’s bursting with warm, aromatic flavors. It’s everything you love about the classic Indian dish: bold, comforting, and satisfying; scaled down just for you. Whether you’re cooking for one or simply want a no-fuss meal with minimal cleanup, this small-batch recipe brings big flavor to the table in under 30 minutes. Grab a All Purpose Seasoning to follow the recipe exactly !
Difference Between Butter Chicken and Chicken Tikka Masala
Butter Chicken and Chicken Tikka Masala are often mistaken for one another, but they have distinct differences in flavor, origin, and preparation. Butter Chicken, or Murgh Makhani, originated in Delhi, India, and is known for its rich, creamy, and mildly spiced tomato-based sauce that incorporates butter and cream for a silky finish. It typically uses tender pieces of chicken that may be grilled or simply cooked in the sauce. In contrast, Chicken Tikka Masala is believed to have been created by South Asian chefs in the UK as a spicier, more robust adaptation. It features marinated, grilled chicken tikka pieces simmered in a tomato-forward sauce that’s more intensely spiced and less sweet, with bold notes of cumin, coriander, and garam masala. While butter chicken leans mild and indulgent, chicken tikka masala brings a tangier, more vibrant heat to the table, making each dish unique in its own right.
Single Serve Chicken Tikka Masala
Ingredients
- 3 boneless, skinless chicken thighs cut into bite size pieces
- ¼ yellow onion finely diced
- 2 garlic cloves minced
- 1 tsp ginger grated
- ½ tbsp Pretty Girls Eat Too All Purpose seasoning
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp salt
- 1 cup tomato puree
- ½ cup water
- ¼ cup heavy cream
- 1 cup plain yogurt divided
- juice of half a lemon
- 2 tbsp oil
Instructions
- To a bowl, combine chicken, ginger, lemon juice, half of the yogurt, and half of all spices. Mix well and set aside
- To a skillet on medium high heat, sear chicken on all sides and remove from the pan. We will cook the chicken thoroughly later.
- Lower the heat to medium. To the same pan, add in onion and once transclucent, add in garlic and cook until fragrant.
- Add in tomato puree and remaining spices. Simmer for 5 minutes.
- Return the chicken to the pan and simmer covered for another 10 minutes.
- Remove the lid and add in heavy cream and remaining yogurt. Stir to combine and cook for an additional 5 minutes.
- Serve immediately with naan and basmati rice.
