Chicken Tikka Masala

Chicken Tikka Masala

85 reviews, 4.8 star(s). 0% would make again

Ready in 10 hours

Chicken Tikka Masala is a popular dish in many Indian restaurants. Supposedly this dish was created in a Glasglow Scotland restaurant when a customer ordered some Chicken Tikka and thought it was too dry. He ordered some gravy to go along wth the dish. The chef complied and made a sauce from tomato soup, yoghurt, and spices. The story isn't proven ...but the dish has become very popular. It even became Britain's "true national dish".

We really liked this dish. Feel free to adjust seasoning to your own taste. Add more cream if you like. We served it with some homemade Indian flatbread...Paratha[Sidu's recipe~a Bigoven member]. You can also serve it with some homemade Naan bread.


Chicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper; ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast; trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium cloves garlic; minced or pressed through a garlic press
1 tablespoon fresh ginger; (grated)
Masala Sauce
3 tablespoons vegetable oil
1 medium onion; diced fine
2 medium cloves garlic; minced
2 teaspoons fresh ginger; (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 28 oz can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro; (chopped)
1 tsp turmeric

Original recipe makes 8 Servings



FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger. Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours). Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.


If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.

You can also grill the chicken first and keep it warm... then proceed to make the sauce...

Verified by stevemur
Alert editor   

Marinating the chicken in yoghurt...

Masala sauce before adding cream...

Adding cream...

Adding the chicken...

Finishing the dish..

See 9 more photos
Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Moroccan Paratha

I recommend pairing it with this recipe

EssieWessie34 EssieWessie34

Link in another recipe. What would you serve with this?

Comment on Chicken Tikka Masala All 85 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Lotta prep but worth it!
ginagartley 1w ago

This is a great recipe. I cooked the chicken on a contact grill. Cooks evenly and is so tender.
tstank62 3m ago

This was delicious! The bf and I loved it! Thanks for sharing!!! Also to spice it up a little more I added about a teaspoon of ancho chili powder.
ellacappz 3m ago

Exactly what I was looking for!
megantea 4m ago

Great recipe ??
c_anders 5m ago

I used only 1/2 the crushed tomatoes called for (14.5oz can) with everything else unchanged and the recipe was perfect. Exactly what I expect from a mild Tikka Masala at any fine restaurant. I was only able to find mild jalapenos at the local store, would suggest finding hotter or maybe adding some cayenne if you like things spicy but perfect as-is for those who like the flavors without the heat.
fliermike 1y ago

awesome, but would cut down on the ginger slighly next time
mikemerren 1y ago

An awesome dish replaced the full cream to coconut cream and was the best also continue to spice as you add ingredients to keep a strong masala flavours
Brozzie 1y ago

Phenomenal recipe. Left out jalape?o and it was safe for kids and still fabulous!
eljordin 1y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free