Chicken Tikka Masala Recipe

Chicken Tikka Masala


  • --Chicken Marinade
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 piece ginger, minced (1/2-inch long) or 1 teaspoon ginger powder
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
  • --Sauce
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 jalapeno chile, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro

How to make Chicken Tikka Masala

  1. Mariande:
  2. Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a zip lock plastic bag - shake and let sit for 15 - 30 mins.
  3. Stir in chicken, marinate in refrigerator 1 hour or more.
  4. Thread chicken onto skewers (or place in grill pan) and grill until done.
  5. Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
  6. Stir in coriander, cumin, paprika, garam masala and salt.
  7. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
  8. Add grilled chicken to sauce and simmer until chicken is heated.
  9. Serve over basmati rice or naan (or roti, or chapati, or tortilla, or other flatbread).
  • daedius
    daedius says

    This is the absolute best recipe I think i've ever cooked. The taste and texture of it all is superb! Mind you, this is the first time I made a recipe this complex, but all in all, it turned out well. I tried broiling the chicken since I do not have access to the grill, and the chicken turned out so-so. I'd love to grill the chicken next time and follow the instructions per the letter, and maybe learn to make some naan. Thankyou so much for this recipe!

  • daedius
    daedius says

    Be very careful when reading the ingredient list. THERE ARE DUPLICATE INGREDIENTS. This may be a limitation of open source food, but it cannot be specified easily the order. Some of the spices are added twice, once at the beginning, and once at the end. Also. There is no mention of when the cilantro should be added. I added it to the very end of the recipe right after the sauce has thickened.

  • jawats
    jawats says

    Daedius, thanks for the comments! I've modified the ingredients list to make it clearer!

  • SheilaMay
    SheilaMay says

    I'm gonna try this tomorrow. It looks so yummy!

  • SheilaMay
    SheilaMay says

    So I finally tried this recipe last night and it is really, really good. Be warned though, it is pretty spicy (though I love that - so many so-called Indian recipes are often timid with the heat!) There's a nice mix of complexity in taste while remaining pretty easy to make. All in all, a very good, tasty dish with rice or naan.

  • rosannemiyako
    rosannemiyako says

    I love this recipe! I've made it twice now and it's sooo yummy...

  • nerotic
    nerotic says

    I'm going to have to second what daedius said, this recipe is pure magic. The first time I made it I ended up using tomato paste rather than sauce and it came out just a little too "tomatoey". Even so, it was amazingly delicious. I've tried to find the "right" CTM recipe for years and this one finally hit the nail on the head. Many thanks for sharing jawats :)

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