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Which cookware for making chicken tikka masala?

kimbers324 | Jan 29, 2015 08:22 AM

We love chicken tikka masala and I'm wondering if it is possible to make in one pot. I believe the cut up chicken breast needs to be cooked at least slightly first, before the simmering sauce is added...so that means some kind of flat/wide fry pan or saute pan so the chicken doesn't steam in an overcrowded smaller diameter saucepan. However, if I add the sauce to a fry pan, it evaporates and dries out. Does anyone have a solution other than cooking the chicken in one pan then transferring it to another for simmering in the sauce? Which pot do you use for simmering sauces like tikka masala? Or do you use one pot/pan for both the chicken and the sauce - which one? Thanks...

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