Chicken Tikka Masala

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Makes 4-6 servings
prep time:
45 minutes
total time:
1 hour 30 minutes

Save this recipe 1
Save this recipe 1
Makes 4-6 servings
prep time:
45 minutes
total time:
1 hour 30 minutes


  • 1/2 teaspoon ground cumin
  • 1/3 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 2 lbs boneless, skinless chicken breasts, trimmed of fat
  • 1 cup plain whole milk yogurt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced (2 teaspoons)
  • 1 tablespoon grated fresh ginger
  • Sauce
  • 3 tablespoons vegetable oil
  • 1 medium onion, diced fine
  • 2 garlic cloves, minced (2 teaspoons)
  • 2 teaspoons fresh ginger, grated
  • 1 Serrano chile, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala (or 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon cinnamon, and 1/2 teaspoon black pepper)
  • 1 28oz can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoons salt
  • 2/3 cup heavy cream
  • 1/4 cup cilantro, chopped
  • Basmati rice
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  • 1

    Combine first 4 spices in a small bowl and press into both sides of chicken.

  • 2

    Place chicken on plate, cover with plastic wrap, refrigerate for 30-60 minutes

  • 3

    In large bowl whisk together remaining ingredients and set aside

  • 4

    While chicken is in refrigerator, make sauce and rice.

  • 5

    Heat oil in a Dutch oven over medium heat until simmering. Add onion and cook until a light golden (8-10 minutes).

  • 6

    Add garlic, chile, tomato paste, and garam masala; cook stirring frequently until fragrant (3 minutes)

  • 7

    Add crushed tomatoes, sugar, and salt; bring to a boil.

  • 8

    Reduce heat to medium-low, cover, and simmer for 15 minutes. Remove pan from heat and cover to keep warm.

  • 9

    While sauce simmers adjust oven rack to 6 inches away from broiler. Heat broiler.

  • 10

    Dip chicken into yogurt mixture. Make sure it is thickly coated. Arrange on a wire rack that is on a foil lined baking tray. Discard excess yogurt mixture.

  • 11

    Broil chicken and flip half way through. Broil until thickest part registers 160 degrees and exterior is lightly charred in spots (10-18 minutes).

  • 12

    Let chicken rest for 5 minutes. Cut into 1 inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt and pepper.

Recipe Notes

Edit note

Serve over Basmati rice

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