"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread." — Yakuta
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freshly ground black pepper
minced fresh ginger
salt, or to taste
boneless skinless chicken breasts, cut into bite-size pieces
jalapeno pepper, finely chopped
salt, or to taste
1 (8 ounce) can
chopped fresh cilantro
I have visited 4 different Indian restaurants over the last 2 years (since being introduced to Indian food). I LOVE chicken tikka masala. This recipe tastes above and beyond all the restaurants I've been to. It's also at least twice as spicy. During my first attempt at this recipe I made it verbatim minus the salt. Turned out perfect but a bit spicy for my taste. My second batch was double. Again I left out the salt (per reviewers' suggestions) and halved the cayenne. Deliciously met my Indian food requirements. My suggestions to you all: 1. Leave out the salt altogether 2. The recipe as written is pretty spicy. Make it the first time as written (minus the salt), but if the spiciness is more/less what you want than modify it the next time.
3. Please don't diss this recipe without trying a few modifications of your own. This is the first chicken tikka masala recipe I ever tried. It turned out wonderfully, but it was way too spicy in the beginning and I listened to the salt warnings, so I modified it slightly. This is the only recipe I will ever use for this meal. !!!!! :-)
Good grief! This recipe as written has WAY too much salt in it! My fiance and I couldn't even finish it, the salt was overpowering. 7 teaspoons in all. I am going to try it again with about 1/2 teaspoon for each sauce (the marinade and the tomato cream sauce.)
This was sooo good! We loved it! I did make some changes. In the marinade, I used 1 tsp. garam masala instead of cinnamon, and only 1 tsp salt. I marinated all day. For the sauce, I used 3 cloves garlic. I doubled the amount of the sauce, which I would definitely recommend doing or there won't be enough to soak up with rice. :) For a doubled recipe, I used 2 tsp cumin, 2 tsp paprika, and 3 tsp garam masala (garam masala is KEY!) and only 1/2 tsp salt. I used a 15oz can of tomato sauce and about 1.75 cups heavy cream (we'll try coconut milk next time). Seriously, this tasted just like the chicken tikka masala we get at our favorite Indian restaurant. Would be delicious with Naan!
Excellent with the following changes--1) For medium heat, omit all cayenne pepper. Believe it or not the black pepper in the marinade provides plenty of heat. 2) Choose a jalapeno pepper with a rounded tip & remove the seeds. The rounder the more mild, the more pointed the hotter the pepper. 3) Aside from a sprinkle of salt in the sauce, omit all salt. 4) If you don't want to fire up the grill, make a makeshift "grill" using a cookie rack over a foil-lined cookie sheet. Place the marinated chicken on the rack and broil on high (@ 5 min. each side) I also used thigh instead of breast meat & used olive oil instead of butter to saute the garlic & jalepeno. For easy sides, I served with basmati rice, naan, choli/garbanzo beans & raita (all from Trader Joes). Enjoy!
This is excellent, tastes just like at our local restaurant. I made the following changes: for the marinade I used 5 tsp of garam masala in place of the cumin/cinnamon/cayenne (it's a mixture of these spices and others.) I only used 1 tsp of pepper and 1 tsp of salt plus added two crushed garlic cloves. I marinated all day.
For the sauce I added one chopped onion and my spice mixture was 1 tsp cumin, 1 tsp paprika, 2 tsp garam masala, no salt. I excluded the jalapeno but added a dash of cayenne. Wonderful! The second time I made it I doubled the sauce to have lots of extra to top our basmati rice.
This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to go to an Indian restaurant again for my favorite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my grill, so I baked the chicken on a rack at 475 degrees until done, and it came out perfectly fine. I like extra sauce to soak my jasmine rice, so next time I will either add less chicken or more cream and tomato sauce. The Indian restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. THIS RECIPE IS A KEEPER!
We loved this. I did change a few things after reading a few other reviews. I only added 1/2 the jalapeno pepper, I reduced the salt to 1 tsp in the marinade, and 1/2 tsp in the sauce. I used 1 tsp of garam masala instead of cinnamon in the marinade. I doubled the sauce recipe and added 3 teaspoons of the garam masala to what was already called for. I also marinated the chicken 30 hours; I was going to just marinate it all day, but something came up and we were unable to cook it that night, so I just cooked it the next night. It was tender and delicious. We grilled it on the barbecue and served it over rice with Naan. Thanks for sharing this recipe! 5 Stars with the changes!
Minus the salt we absolutely loved this recipe! Added 2 tsp of garam masala to the yogurt marinade. Never made it to the tomato cream sauce as my boys were hovering around the grill eating the chicken as I removed it. Absolutely wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tikka Masala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
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