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Chicken Tikka Masala

INGREDIENTS ( Marinade and Chicken):

  • 1.5 lbs boneless, skinless Chicken Breasts or Thighs (we used tenderloins)

  • 1/2 cup Plain Yogurt

  • 6 cloves Garlic, minced

  • 1 tsp Garam Masala

  • 1 tsp Turmeric

  • 1 tsp Cumin

  • 1 tsp Paprika

  • 1 tsp Coriander

  • 1 tsp Salt

  • 1/2 tsp Chili Powder

  • 1/4 tsp Ground Ginger


  1. Cut Chicken into bite-sized pieces.

  2. Combine all Marinade ingredients in a dish.

  3. Add Chicken and cover. Place in fridge for 1-8 hours.

INGREDIENTS (Tikka Masala):

  • 2 TBSP Vegetable Oil, divided

  • 4 TBSP Butter, divided 2x2 TBSP

  • 1 Yellow Onion, finely chopped

  • 1 tsp Salt

  • 1/2 tsp Grated Fresh Ginger

  • 6 cloves Garlic, minced

  • 1 TBSP Paprika

  • 1 tsp Garam Masala

  • 1 tsp Cumin

  • 1 tsp Turmeric

  • 1 tsp Ground Ginger

  • 1/4 tsp salt

  • 1 can (7.5 oz) Concentrated Tomato Puree (see picture)

  • 1 1/2 cup Water

  • 1/3 cup Heavy Cream

  • 1 tsp Sugar

  • 1/2 cup fresh chopped Cilantro


  1. Add 1 TBSP Vegetable Oil and 2 TBSP Butter to a sauce pan over MEDIUM-HIGH heat. When the butter has melted, stir in the Onions, Salt, and Grated Fresh Ginger.

  2. Cook while stirring for about 3 minutes or until Onions are soft.

  3. Add Garlic and cook while stirring for 30 seconds.

  4. Stir in Paprika, Garam Masala, Cumin, Turmeric, Ground Ginger, and 1/4 tsp Salt. Cook about 30 seconds or until fragrant.

  5. Stir in Tomato Concentrate and Water.

  6. Bring to a simmer, cover, reduce heat to LOW. Cook for 15 minutes while occasionally stirring.

  7. Remove sauce pan from the heat. Remove the top and blend with an immersion blender until smooth. Stir in the Heavy Cream, 2 TBSP Butter, and Sugar with the immersion blender.

  8. Place back on LOWest heat while you cook the Chicken next.

  9. In a large skillet, heat 1 TBSP Vegetable Oil over MEDIUM-HIGH heat.

  10. Carefully remove Chicken pieces from the Marinade and place them in the hot pan. Discard the marinade.

  11. Cook the Chicken about 2 minutes per side until browned and fragrant.

  12. Pour the sauce from the sauce pan over the chicken.

  13. Keep an eye on the temperature because the sauce will start bubbling and making a huge mess. I placed a lid on my skillet and cooked over MEDIUM for about 8 minutes until the chicken pieces were 160°F.

  14. Serve over Jasmine Rice with as much Cilantro as you like.

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