Chicken Tikka Masala 4 2

Chicken Tikka Masala

Chicken Tikka Masala 4 2

Chicken Tikka Masala

Vijaya Selvaraju
Chicken Tikka Masala is one of my favorite dishes, and this recipe is the bomb! Everything is made in the same pan, so the flavour of the meat transfers into the curry making for a meaty, rich, and creamy sauce that is to die for. Our version is for sensitive stomachs but you can easily add some red chili powder to add heat.
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Total Time 1 hour
Course Main Dish
Cuisine Chicken, Curry, Indian
Servings 5 Servings


Chicken Marinade:

  • 1 cup Plain Yogurt
  • Juice of ½ Lemon
  • 3 cloves of Garlic finely grated
  • 1 tbsp Ginger, finely grated
  • 2 tsp Garam Masala
  • ½ tsp Salt
  • 6, Boneless Skinless Chicken Thighs cut into bite size pieces
  • In a bowl combine all ingredients and marinate for at least 1 hour.


  • 2 tbsp Vegetable/Canola Oil
  • 2 tbsp Butter
  • 2 medium Onions finely diced
  • 3 cloves of Garlic finely grated
  • 1 tbsp Ginger finely grated
  • 1/2 tsp Turmeric Powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 1 tsp Ground Red Chili Powder (omit or reduce if you have a sensitive stomach)
  • 2 cups Strained Tomato Sauce
  • 1 cup Heavy Cream
  • Salt to Taste
  • Fresh Coriander to garnish


  • In a large pot, heat oil on Medium-High. When hot, add chicken pieces, ensuring not to crowd the pan. Cook for 2-3 minutes a side, until browned. Set aside. Note that for a smokier taste, you can bake in an oven on a bamboo or cedar (food safe) plank or on a BBQ with wood chips.
  • *The Chicken doesn’t have to be cooked through at this stage
  • In the same pan, add butter and Onions, and cook until soft and translucent. Add Ginger and Garlic, and sautee for 30-45 seconds. Then add Turmeric, Coriander Powder, Cumin, Garam Masala. Fry until fragrant (15-20 seconds).
  • Add Tomato Sauce, Ground Red Chili (if using) and season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally until Tomato Sauce thickens, and takes on a deep reddish brown color.
  • Add Chicken and Heavy Cream, and cook for an additional 10 minutes until mixture is bubbling, glossy, and thick.
  • Garnish with fresh Coriander and serve with hot Basmati Rice, and/or Naan/Rotis.


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