Chicken Tikka Masala

August 31, 2016

Chicken Tikka Masala


  • 12oz chicken (boneless)
  • 1 cup yogurt (plain)
  • 5 cloves garlic
  • 1/4 teaspoon ginger
  • 1 tablespoon lemon (juice)
  • 4 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter (unsalted)
  • 1-2 Small jalapeños (finely diced)
  • 1 can tomato sauce
  • 1 teaspoon paprika
  • 1 cup heavy cream


1. MARINADE: mix yogurt, 2 cloves of garlic, 1 Tbsp ginger, lemon juice, 3 tsp garam masala, salt and pepper to a medium-sized bowl then stir until completely combined. Add diced chicken, stirring until each piece of chicken is coated, then cover and refrigerate for at least 1 hour or overnight.
2. CHICKEN: Preheat oven to 475 degrees. Coat a baking sheet generously with cooking spray then spread marinated chicken pieces evenly on the sheet. Bake about 10 minutes. Remove from oven then set aside.
3. SAUCE: Melt butter on a large high-sided skillet over medium heat. When the butter has melted, add 3 cloves of garlic, jalapenos and cook 1 minute, stirring constantly. Add tomato sauce, garam masala and paprika then cook approximately 1 minute to toast spices and brown tomato paste just slightly. Reduce heat to low and simmer about 10 minutes, stirring frequently.
4. Add cream and chicken. Simmer chicken in sauce for few minutes. Serve over fresh steamed rice and naan.




Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *