Chicken Tikka Marsala Recipe

Name: Chicken Tikka Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chicken Marinade; 3 boneless skinless chicken breasts; 1 lemon; 125 g yogurt; 6 garlic cloves, minced; 1 tablespoon ginger, minced; 2 teaspoons salt; 2 teaspoons cumin; 2 teaspoons garam masala; 2 teaspoons paprika; 10 -20 wooden skewers; For the Sauce; 3 tablespoons oil; 1 large onion, chopped finely; 2 tablespoons ginger, minced; 8 garlic cloves, minced; 2 teaspoons cumin; 2 teaspoons turmeric; 2 teaspoons ground coriander; 2 teaspoons paprika; 2 teaspoons chili powder; 2 teaspoons garam masala; 1 tablespoon tomato puree; 800 g tomato sauce or 800 g crushed tomatoes; 300 ml water; 250 ml cream; 1 tablespoon coriander, chopped; 4 cups cooked rice; 4 pieces naan bread

Servings: persons

For the Chicken Marinade
3 boneless skinless chicken breasts
1 lemon
125 g yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
10 -20 wooden skewers
For the Sauce
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
800 g tomato sauce or 800 g crushed tomatoes
300 ml water
250 ml cream
1 tablespoon coriander, chopped
4 cups cooked rice
4 pieces naan bread

1
Preheat oven to 500u00b0F/260u00b0C.
2
Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
3
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
4
Bake for about 15 minutes until slightly dark brown on the edges.
5
Heat oil in a large pot over medium heat, then saute the onions, ginger, and garlic until tender but not browned.
6
Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
7
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
8
Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
9
Serve with rice and naan bread!

1748

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the Chicken Marinade, 3 boneless skinless chicken breasts, 1 lemon, 125 g yogurt, and more.

Yes, Chicken Tikka Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tikka Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions