Chicken Tikka Masala

Real restaurant style
Fairly difficult

Chicken Tikka Masala
Preparation time
Cooking time
Waiting time 5m


For 4 Person(s)


  • 3 boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup(s) yogurt
  • 2 teaspoon(s) roasted cumin powder
  • 1 teaspoon(s) cinnamon powder
  • 2 teaspoon(s) chili powder
  • 2 teaspoon(s) fresh black pepper powder
  • 1 tablespoon(s) minced ginger
  • 0.5 teaspoon(s) salt, or to taste
  • 4 long skewers
  • 1 tablespoon(s) butter
  • 1 clove of garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoon(s) roasted ground cumin
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) salt, or to taste
  • 8 floz can of tomato sauce
  • 1 cup(s) heavy cream
  • 0.25 cup(s) chopped cilantro

Chicken Tikka Masala Directions

  1. In a large bowl, combine yogurt, lemon juice, 2 tsp each cumin, chili and black pepper powders, 1 tsp each cinnamon powder, minced ginger and ½ tsp salt. 
  2. Stir in chicken, mix nicely, cover and refrigerate for 1 or more hour.
  3. Preheat grill on high. Lightly oil the grill grate.
  4. Thread chicken onto pre-soaked skewers, and discard marinade. Grill until juices run clear, about 5 to 7 min on each side and the chicken is golden.
  5. Melt butter in a large heavy skillet over medium heat.
  6. Sauté garlic and jalapeno for 1 min. Season with 2 tsp each, cumin, paprika, and 1 tsp salt.
  7. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 min.
  8. Taste for salt and add more if needed.
  9. Add grilled chicken, and simmer for 10 min or till tender.
  10. Transfer to a serving platter and garnish with cilantro.