Chicken Tikka Masala (Butter Chicken) Recipe

Name: Chicken Tikka Masala (Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cups boneless/skinless chicken breast chunks (about 1 lb.); 1 TB. plain yogurt; 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER); 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC); 1 TB. GARAM MASALA or SWEET CURRY POWDER; 1 TB. TANDOORI SEASONING; 11/2 tsp. GROUND CUMIN; 2 TB. lemon juice (juice of 1/2 lemon); 1 TB. vegetable oil; 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce); 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER; 4 TB. cream (half & half or whole milk work too); 1/4 Cup water; 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender); 2 TB. butter; 1/4-1/2 tsp. salt (to taste)

Servings: persons

2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
1 TB. plain yogurt
11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
1 TB. GARAM MASALA or SWEET CURRY POWDER
1 TB. TANDOORI SEASONING
11/2 tsp. GROUND CUMIN
2 TB. lemon juice (juice of 1/2 lemon)
1 TB. vegetable oil
4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
4 TB. cream (half & half or whole milk work too)
1/4 Cup water
1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
2 TB. butter
1/4-1/2 tsp. salt (to taste)

1
In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice.
2
Mix to combine.
3
Cover and marinate in the refrigerator for a few hours or overnight.
4
Heat the oil over medium-high heat in a large, heavy pan.
5
Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes.
6
Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste.
7
Reduce heat to low and cook until the chicken is tender, 5-7 minutes.
8
Stir until the sauce thickens. Add the butter and salt and mix well.
9
Garnish with fresh cilantro if desired and serve with Cumin Rice.
10
SEE ALSO:
11
Cumin Rice
12
Cucumber & Mint Yogurt Sauce

1511

kcal

Calories

110

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 16 ingredients. The key ingredients include: 2 Cups boneless/skinless chicken breast chunks (about 1 lb.), 1 TB. plain yogurt, 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER), 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC), and more.

Yes, Chicken Tikka Masala (Butter Chicken) 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 Masala (Butter Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions