Ellen's Chicken Tikka Masala

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ellenmoriah 28

This is an easy low cal, low fat, recipe. It's based on the recipe posted by Yakuta, but I modified it a good deal. I replaced the cream with coconut milk, added Garam Masala to the sauce, and used chicken thighs rather than breasts (personal preference). I broiled, rather than grilled, the chicken and I doubled the amount of sauce.

Modified from: Chicken Tikka Masala

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for at least 1 hour. (You can marinate it overnight if you want.)
  2. Once the chicken has marinated, set it under the broiler to cook (about 5 minutes on each side).
  3. Melt butter or ghee in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 tbsp Garam Masala. Stir in tomato sauce and coconut milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, garnish with fresh cilantro, and pass the chutney.
  4. This pairs well with Basmati rice and white wine.


The marinade is perfect, but when I tasted the sauce I knew something was missing. You MUST add 1 tbsp. Garam Masala to the sauce. Without it, it lacks depth. Otherwise, great recipe.

I loved this recipe and so did some people at work. The only thing that I did that was a bit different is I added 1 more Tbls of garam masala to the sauce and marinated the chicken for about 24 ...