How many servings does this recipe make?

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

What ingredients do I need for Chicken Tikka Masala?

You need 21 ingredients. The key ingredients include: 1 cup Finely Chopped Fresh Cilantro, 2 Tablespoons Chopped Fresh Ginger, 6 cloves Garlic, Minced, 3 Tablespoons Garam Masala, and more.

Is Chicken Tikka Masala suitable as meat & poultry?

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

How do I store leftover Chicken Tikka Masala?

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

Chicken Tikka Masala Recipe

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Finely Chopped Fresh Cilantro; 2 Tablespoons Chopped Fresh Ginger; 6 cloves Garlic, Minced; 3 Tablespoons Garam Masala; 2 whole Dry Red Chiles; 3 Tablespoons Lime Juice; 1 cup Plain Yogurt; 3 whole Boneless, Skinless Chicken Breasts; 3 Tablespoons Butter; 2 whole Onions, Finely Chopped; 1 teaspoon Ground Cardamom; 6 cloves Garlic, Minced; 2 whole Dried Red Chiles; 1/2 cups White Wine; 2 Tablespoons Garam Masala (See Note Below To Make Your Own); 2 Tablespoons Brown Sugar; 2 cans (14.5 Oz. Can) Diced Tomatoes; 1 cup Heavy Cream; 1/2 teaspoons Saffron; 1/4 cups Cilantro; 1/2 teaspoons Salt To Taste

1

Grind the chopped cilantro (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.

2

Pour into a large bowl and stir in yogurt; mix well.

3

Add the chicken pieces and mix well.

4

Cover the bowl and refrigerate.

5

Allow to marinate overnight.

6

Thread the chicken onto skewers and keep ready.

7

Preheat your oven or grill to medium high (400F).

8

Grill chicken until cooked through, about 8 to 10 minutes.

9

Sauce:

10

In a deep pan, over medium-high heat, melt the butter and add the onions.

11

Cook until soft.

12

Add the cardamom, garlic, and chilies.

13

Saute until fragrant, about 1 minute.

14

Deglaze pan with white wine.

15

Add the garam masala, brown sugar, and tomatoes; mix well.

16

Cook until the tomatoes are soft and a thick paste forms.

17

Stir in cream.

18

Add saffron and grilled chicken; stir.

19

Cook, stirring occasionally for about 5 more minutes.

20

Remove from heat and stir in cilantro.

21

Adjust seasoning with salt, to taste.

22

Garnish the dish with chopped cilantro leaves and serve hot with naans and steamed rice.

23

Note: Garam Masala is an intense mixture of spices that is found in many Indian recipes.

24

It can be pretty hard to find, especially in my neck of the woods, but you can make it yourself.

25

Here are the ingredients that I used for this recipe:

26

2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 tablespoons cardamom seeds 2 tablespoons black peppercorns 1 (3-inch) stick cinnamon, broken up 1 teaspoon whole cloves 1 teaspoon grated nutmeg 1/2 teaspoon saffron

27

Place the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat.

28

Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes.

29

Do not raise the heat to quicken the process, or the spices will brown too quick and not be toasted all the way through.

30

Cool completely.

31

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder.

32

Stir in nutmeg and saffron.

33

Use immediately or store in an airtight container in a cool, dry place for up to 3 months.

Chicken Tikka Masala

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