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The butter, the cream and the flavorful spices have long made chicken tikka masala one of my favorites but until last week I had only ever eaten the classic curry at a restaurant.
It turns out that it’s not difficult at all to prepare chicken tikka masala at home and it actually makes a great weeknight meal; just throw the chicken in the marinade in the morning and finish the dish at dinner time. Not the healthiest of foods for sure but mighty tasty!
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Chicken Tikka Masala
- 2 boneless, skinless chicken breasts
- 1 cup whole milk yogurt
- 6 teaspoons tikka masala, divided into 2 teaspoons and 4 teaspoons
- 1/2 teaspoon salt
- 1.5 teaspoon ginger powder, divided into 1/2 teaspoon and 1 teaspoon
- 6 large garlic cloves minced (divided into 2 cloves and 4 cloves)
- 1 teaspoon lemon juice
- 6 tablespoons butter
- 2/3 cup minced onion
- 2 tablespoons tomato paste
- 2/3 cup canned diced tomatoes (with juice, don’t drain them)
- 2/3 cup cream
- Cut the chicken into cubes, set aside.
- To make the marinade, whisk yogurt, 2 teaspoons tikka masala, salt, 1/2 teaspoon ginger powder, 2 garlic cloves and lemon juice together in a bowl.
- Toss the chicken with the yogurt mix. Marinate for 8 - 10 hours in the fridge.
- Shake the marinade off the chicken a little bit, then grill the chicken. Set aside.
- In a Dutch oven, melt the butter.
- Add the onion and fry until soft (5 - 7 minutes).
- Add the remaining tikka masala, ginger and garlic and fry for about a minute.
- Add the tomato paste and stir for a few seconds.
- Add the tomatoes and the cream.
- Season with salt.
- Add chicken to the sauce.
- Serve with rice.
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