Chicken Tikka Masala

Chicken Tikka Masala



1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 1/2 to 2 pounds boneless, skinless chicken thighs cut into large cubes


1 tablespoon butter
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon garam masala
1 teaspoon salt
1 8 oz. can tomato sauce
1/2 cup half and half
1 cup water
1/2 cup fresh chopped cilantro
Crushed red chile (optional, can be found in most Asian markets)


In a large bowl, combine yogurt, lemon juice, grated ginger, 2 teaspoons cumin, cinnamon, cayenne and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least 2 hours, but preferably overnight.

Preheat the oven to 350 F. Put chicken on a foil-lined baking sheet and cook in oven for 25 minutes, until cooked through.

Melt the butter in a 12-inch skillet over medium heat. Add the garlic and jalapeno and stir for 1 minute. Stir in the ground coriander, 1 teaspoon cumin, paprika, garam masala and 1 teaspoon salt. Add the tomato sauce, half and half and water and stir to combine. Reduce the heat to low and simmer gently until the sauce thickens, about 10 minutes.

Add the cooked chicken with all the accumulated juices (don’t omit that!) to the sauce and let simmer for another 10 minutes. Garnish with chopped cilantro (and crushed red chile, if desired).

Serve over basmati or jasmine rice.


Man. Oh. Man. This is chicken tikka masala, *perfected*. Slightly sweet, slightly spicy, intensely rich and savory. Tikka masala nirvana. I can’t imagine it getting any better than this.

Update May 2014: To bulk it up even more, add peas. Delicious!


22 thoughts on “Chicken Tikka Masala

  1. Julia, I swear it is! It's very similar, in the spices that are used for the sauce, but the roasting and simmering methods are different, there is no flour (which I decided I do not like to cook with, so yay), there is cayenne instead of red pepper flakes in the marinade… small changes that add up to a lot.

    Harmony, hopefully you can trust me and Bev. ๐Ÿ˜‰ Enjoy!


  2. Holy cow. You've been cooking up a storm over here. This looks delicious!! I'm a little obsessed with Indian these days. Have got to make my own at home.


  3. OMG, this is delicious. I am a reader of your other blog and just checked out your food blog. Made this tonight and it is incredible. who knew how easy it was!?! All I had to buy was garam masala, ginger, tomato sauce and a lemon – had everything else! Thank you.


  4. Nicole, if you're the same Nicole that came out of anonymity to comment a few times, I remember you… regardless, yay! I am thrilled to hear you made this to great success. Definitely a favorite around here!


  5. Okay, I have cooked this dish several times and I cannot get enough of it. Not to mention the satisfying moans and “mmm's” from my friends and family each time they had it. My SIL just made it for her guest and they can't stop raving about it. I kinda feel like I need to send you a check!!! โค


  6. Pingback: Chicken Tikka Masala | Hunt, Cook, Eat

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s