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Chicken Tikka Masala

Bring home the delicious flavors of your favorite Indian restaurant with this savory, spicy chicken tikka masala!


Servings: 4 servings


  • For the chicken:
  • 1 1/2 pounds chicken breast, chopped into pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons lemon juice
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 cup heavy whipping cream
  • 1/4 cup olive oil
  • For the masala:
  • 4 tablespoons olive oil
  • 1 1/2 yellow onions, thinly sliced
  • 1 tablespoon grated ginger
  • 6 cloves garlic, crushed
  • 1 tablespoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1/2 cup yogurt
  • 2 large tomatoes, peeled and chopped
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 cup chopped cilantro

Let's get Cooking...

  1. Marinate the chicken: In a large bowl, rub the chicken with salt and lemon juice. Add the ginger, garlic, cumin, paprika, chili powder, garam masala, oil and cream. Mix well, cover, and refrigerate for 6 hours up to overnight.
  2. Make the masala: In a large skillet, heat oil and saute onions until golden, approximately 5 to 6 minutes. Add ginger and garlic, and saute for another minute or two. Add the coriander, turmeric, chili powder and paprika. Stir for 10 to 20 seconds, then add a tablespoon of yogurt. Stir and fry until it is absorbed. Add the remaining yogurt a tablespoon at a time until all is used. Add tomatoes and fry them for 3 to 4 minutes. Add the stock and salt and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15 to 20 minutes. The sauce should turn thick. Stir in the garam masala and cilantro.
  3. Cook the chicken: Skewer 4 to 5 pieces of marinated chicken and grill on high heat for 6 minutes or until chicken reaches 165 degrees. Remove from skewers and serve with masala and rice.