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Easy 1-Pot Tikka Masala | Minimalist Baker Recipes

Ingredients

• 45 ml avocado oil (or sub ghee if not vegan)
• 1 medium white or yellow onion, finely diced
• 3 tsp ground cumin
• 1 tsp sea salt (DIVIDED // plus more to taste)
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
• 12 g fresh minced ginger
• 1 medium red bell pepper, seeds and stems removed, halved then sliced lengthwise
• 10 g minced green chili, stems and seeds removed (use serrano or jalapeño)
• 1 boneless skinless chicken breast, cubed (organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas)
• 3 tsp ground coriander
• 1/4 tsp red chili flake (omit for less heat)
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 425-g cans diced tomatoes (if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE
• 1 425-g can chickpeas, slightly drained (if omitting chicken, double quantity of chickpeas)
• 3 tsp garam masala* (see notes for DIY blend)
• 12-24 g coconut sugar
• 1 414-ml can full-fat coconut milk (sub light coconut milk for less fat)

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