recipe: chicken tikka masala

So, I’m still on an Indian food kick. This time I thought I’d try Chicken Tikka Masala, per my husband’s request. Now, I haven’t had Chicken Tikka Masala before so I can’t vouch for how authentic this recipe is, but I can tell you my husband found it comparable to restaurant-style Chicken Tikka Masala, perhaps even better (that man knows how to flatter me!). Regardless, we both thought it turned out pretty darn good. The original recipe had an insane amount of salt in it, and I didn’t have some of the ingredients, so I made a few adjustments. Fortunately, Indian dishes appear to be quite forgiving when it comes to adjusting seasoning and ingredients. Enjoy!

Chicken Tikka Masala
adapted from Yakuta at AllRecipes

1 cup yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger (or 1 tablespoon finely grated fresh ginger)
1-1 1/2 lbs boneless skinless chicken breast or thigh, cut into bite size pieces
4 wooden skewers, soaked in water for 30 minutes

2 tablespoons oil or butter
1 onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
2 teaspoon garam masala
1/4 teaspoon salt
1/4 teaspoon cayenne
14.5oz can diced tomatoes with their juices
1 cup heavy cream
chopped fresh cilantro, for garnish

In a large bowl, combine yogurt, garlic, lemon juice, cumin, cinnamon, cayenne pepper, garam masala, salt and pepper, and ginger. Stir in chicken, cover, and refrigerate for a few hours or overnight.

Preheat grill for high heat, and lightly oil grill grate or pan. Thread chicken onto skewers, discarding marinade. Grill until juices run clear, about 5 minutes per side. Let cool and remove chicken from skewers. (Alternately, preheat oven broiler with a rack 8 inches from heat. Broil the chicken, turning once or twice, until just cooked through and browned in spots.)

Heat oil in a large heavy skillet. Add onion and garlic and cook over medium high heat, stirring occasionally, until tender and golden, about 8 minutes. Add the cumin, paprika, garam masala, salt, and cayenne and cook, stirring for 1 minute. Add 1/4 cup water, stir, and cook until water has completely evaporated. Add tomatoes and their juices, cover partially and cook over medium heat, stirring occasionally, about 15 minutes. Stir in heavy cream and cook over low heat, stirring occasionally, until thickened, about 10 minutes.  Add chicken, simmer gently for 10 minutes, and serve. Serve with rice and/or naan, and garnish with cilantro.

serves 4


2 Responses to “recipe: chicken tikka masala”

  1. 1 Ashley March 12, 2010 at 4:27 pm

    this is one of my FAVORITE indian dishes ever :) hope you enjoyed!!!

  2. 2 Ashley from Hither and Thither March 15, 2010 at 11:01 pm

    We’re going to India soon, so I’ve definitely been on the kick of late, too! My husband just made Tandoori Chicken (which uses the same masala spices). Check out the second or third post down on our site for the recipe–I’m sure it would go over big time if you need another recipe. In the meantime, I’ll be trying this one out!

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