Last updated on March 12th, 2021
I love Chicken Tikka Masala! I love the yogurt-marinated chicken morsels. I love the cream-enriched tomato sauce finish. I love the ease with which the dish comes together. Do you love what I love? Here’s the video and printable recipe for this classic Indian main course:
Video Recipe: Chicken Tikka Masala
To watch the video recipe, click the “play” arrow above. I’ll admit the video is not particularly entertaining. It’s just me in the kitchen, cooking something delicious for you.
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And here’s the printable recipe:
Chicken Tikka Masala
My version of a classic dish.
Servings: 4
Ingredients
For the chicken marinade:
- 1 cup plain yogurt
- 1 teaspoon minced garlic (or, use garlic paste)
- 1 tablespoon minced ginger
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 lb (or slight more) skinless, boneless chicken breasts, cut into bite-size cubes
For browning the chicken:
- 1-2 tablespoons olive oil
For the tomato-cream sauce:
- 2 tablespoons butter
- 1 large onion, chopped
- 1 (28-ounce) can plain tomato sauce
- 5 garlic cloves, minced (or, use garlic paste)
- 1 tablespoon minced ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup heavy cream
Optional garnish:
- minced fresh cilantro
Suggested accompaniments:
- Basmati rice and/or Naan
Instructions
Marinating the chicken:
- In a medium bowl, stir together the yogurt, garlic, ginger, garam masala, turmeric, and salt. Add the chicken morsels, and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
Browning the chicken:
- Warm the olive oil in a large skillet over medium heat. Using a slotted spoon, transfer the yogurt-coated chicken pieces to the skillet. Discard the yogurt mixture that remains in the bowl. Let the chicken cook just until brown -- about 3 minutes per side. Transfer the chicken to a plate and set aside.
The tomato-cream sauce:
- Add the butter to the skillet (you may need to add some olive oil, too, if the skillet seems dry). When the butter melts, add the onion. Use a wooden spoon or spatula to scrape up the the flavorful bits of chicken that have stuck to the bottom of the pan. Then lower the heat, cover the skillet, and let the onion sweat until soft -- about 5 minutes.
- Add the tomato sauce to the skillet, and then stir in the garlic, ginger, turmeric, cumin, paprika, garam masala, and cayenne. Raise the heat to "medium," and, while stirring, bring the mixture to a boil. Then lower the heat, and let the sauce simmer, uncovered, until it thickens -- about 15 minutes.
- Stir in the heavy cream. Then stir in the chicken and all of their juices. Simmer, uncovered, until the chicken is done and hot throughout -- about 5 minutes. Serve while hot, atop a bed of Basmati rice, and beneath a shower of minced cilantro. Naan is a useful flat bread for soaking up the delicious tomato-cream sauce.
Nathalie says
I love Indian food and have been making it for many years. This recipe was delicious! It had lots of spicy flavor and heat but not too much. Will be one of my re-occurring recipes to make. Thank you.
Kevin Lee Jacobs says
Hi Nathalie – I’m so glad you gave this recipe a try, and that it worked out for you. Yes, spicy but not too spicy!
Margaret Califano says
Kevin, it is delicious! Thanks for the recipe.
Kevin Lee Jacobs says
Hi Margaret – I’m so glad you enjoyed it!
Andi says
So glad to have this. I love this at the restaurant, but have had to rely in a jarred sauce from the grocery store. Please do naan next!
DebbyMc says
OMG!!! This is SO good! I made it last night, we have leftovers, I can’t wait for round 2 tonight! So much flavor, DH loved it, always a plus! Thanks, Kevin!
Kevin Lee Jacobs says
Hi DebbyMc – So glad you enjoyed it!!!