One-Pot Chicken Tikka Masala

Yes, you can substitute the large pot listed in the Equipment with a large Dutch oven, deep skillet, or wide sauté pan with a lid. The key is ensuring your cookware is large enough to hold 2 lbs of chicken breast plus all the sauce ingredients, and has a lid for Step 7 when you need to cover and simmer for 15 minutes. A Dutch oven is actually ideal because it retains heat well and distributes it evenly, which helps prevent the tomato sauce from scorching during the simmering process.

For a lighter Mediterranean Diet-friendly version, you can replace the 1 cup heavy cream in Step 8 with Greek yogurt (add it off heat to prevent curdling), coconut cream, or cashew cream. If using Greek yogurt, remove the pot from heat before stirring it in, then gently rewarm without boiling. For a dairy-free option, full-fat coconut milk or coconut cream works beautifully and adds a subtle sweetness that complements the garam masala and cumin. You can also use half-and-half if you want to reduce calories while maintaining creaminess.

After simmering covered for 15 minutes as instructed in Step 7, the chicken should reach an internal temperature of 165°F when checked with a meat thermometer at the thickest part. If you don't have a thermometer, cut into the thickest piece—the meat should be opaque white throughout with no pink, and juices should run clear. Since you're using 2 lbs of chicken breast, if your pieces are particularly thick (more than 1 inch), you may need to add 3-5 more minutes of covered simmering time to ensure they cook completely through.

If you can't find the 2 tablespoons garam masala needed for Step 5, you can make a quick substitute using spices you likely have: mix 1 tablespoon ground cumin, 1½ teaspoons ground coriander, ½ teaspoon ground cardamom, ½ teaspoon black pepper, and ¼ teaspoon cinnamon. While this won't be identical to authentic garam masala, it will provide the warm, aromatic flavor profile essential to chicken tikka masala. Alternatively, you can use curry powder in a pinch, though the flavor will be slightly different—use the same 2 tablespoons called for in the recipe and add it along with the 1 tablespoon cumin as directed.