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Chicken Tikka Masala


A classic curry-stand recipe

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Chicken Tikka Masala 0 Picture


  • 2 tablespoons of clarified butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 (15 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 2 tablespoon olive oil
  • 1 Rotisserie Chicken
  • 1/2 teaspoon curry powder



Step 1

1. Heat butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, (about one minute). Sir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

3. Heat olive oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and stir until chicken is lightly coated, about 3 minutes. Stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce in sauce for 5 minutes and serve.

4. Serve on rice cooked with one chicken bouillon cube or one cup of chicken broth per 1/2 cup uncooked rice.

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