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Chicken Tikka Masala


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Rate this recipe 4.6/5 (23 Votes)
Chicken Tikka Masala 1 Picture


  • For the Chicken Marinade:
  • 2 lbs boneless skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/2 cup plain nonfat Greek yogurt
  • For the Masala Sauce:
  • 2 tablespoons butter
  • 1 cup finely diced onion
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 jalapeno pepper, ribs and seeds removed, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves


Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Marinating the chicken:

Whisk together cumin, coriander, cayenne, and salt. Rub this mixture into the chicken, covering both sides well. Lay the chicken in a shallow bowl and cover; refrigerate so that spice mixture is absorbed into the chicken for 1 hour.

Whisk the garlic, ginger and yogurt in a deep bowl, cover, and refrigerate until ready to cook.

Making the Masala Sauce:

Heat butter in a large pot over medium heat. Add onion and saute for 10 minutes, stirring frequently. Add garlic, ginger, jalapeno, cumin, coriander, and garam masala. Stir and allow the mixture to cook, stirring constantly, for 3 minutes.

Dip chicken into yogurt mixture, leaving a thick layer of yogurt clinging to it.

Add the chicken, crushed tomatoes, sugar, and salt; bring to boil. Turn heat down to low, cover, and simmer for 15 minutes (or until chicken is done), stirring occasionally. Stir in cream and return to simmer. Turn to low heat and cover to keep warm while you make the chicken.

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