Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular dishes in United Kingdom and for good reason. This flavorful dish made with grilled marinated chicken pieces in a delicious spiced curry sauce is by far one of the best ways to introduce yourself and friends to Indian cuisine.

The chicken is first marinated in yogurt and spices then grilled until slightly charred.
My favorite part is the masala sauce that is is simply amazing, a tomato and cream sauce  very rich in flavor due to all the spices that pairs so well with the grilled chicken.

It is best served with basmati rice and Naan for a great lunch or dinner experience. Enjoy!

Prep time


30 mins

Cook time

30 mins

Total time

1 hr 30 mins +marinating time


  • Makes 4-6 servings
  • For the chicken
  • 1 3/4 pounds (800g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5g) salt
  • 3/4 cup (180g) plain yogurt
  • 6 garlic cloves, minced
  • 1 inch (3cm) fresh ginger, finely grated
  • 2 tsp (4g) garam masala
  • 1 tsp (3g) ground cumin
  • 1 tsp (3g) turmeric powder
  • 1 tsp (3g) red chili powder
  • 1 tsp (3g) paprika
  • 2 tbsp (30ml) oil
  • For the sauce
  • 3 tbsp (45ml) vegetable oil
  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 1 inch (3cm) fresh ginger, finely grated
  • 1 1/2 tsp (3g) garam masala
  • 1 1/2 tsp (4g) ground cumin
  • 1 tsp (3g) turmeric powder
  • 1 tsp (2g) ground coriander
  • 1 tsp (3g) red chili powder
  • 1 1/2 tsp (4g) paprika
  • 28 oz (800g) tomato puree
  • 1 1/2 tsp (7g) salt
  • 1 cup (240g) cream
  • 3/4 cup (180ml) water
  • Fresh cilantro
  • For serving
  • Naan bread
  • Basmati Rice


  1. Prepare chicken marinade. Place chicken pieces in a large bowl. Add lemon juice and salt and stir to combine. Add yogurt, garlic, ginger ,all the remaining spices and oil and stir to combine.  Marinate for at least 2 hours or overnight in the refrigerator.
  2. Preheat grill to 425F (220C). Arrange the chicken pieces onto a rack that is placed over a parchment paper lined baking sheet. Grill for 10-15 minutes until chicken starts to blacken in spots.
  3. Remove the chicken from the oven and set aside until ready to add it in the sauce.
  4. Prepare the sauce. Heat oil over medium high heat in a large skillet. Add chopped onion and cook for about 5-7 minutes until softened.
  5. Add garlic and ginger and cook for about 1 minute more until fragrant. Add garam masala, ground cumin, turmeric and coriander and cook a few seconds more until fragrant, while stirring continuously.
  6. Add tomato puree, chili powder, paprika and salt. Stir to combine. Add water and bring to a boil.
  7. Reduce heat to low and simmer for about 15 -20 minutes.
  8. Stir in cream, add grilled chicken and cook for 5-8 minutes more to allow chicken to cook through.
  9. Remove from heat, garnish with fresh cilantro and serve over basmati rice and/or Naan. Enjoy!
Chicken Tikka Masala-1

Nutrition facts

1 Serving out of 6 – Calories:572, Fat:31.8g, Saturated Fat:10.3g, Carbohydrates: 27.4g, Sugar:13.3g , Fiber:4.6g, Protein:45.3g , Cholesterol:151mg, Sodium 1019mg 44%, Vitamin D 0mcg 0%, Calcium 178mg 14%, Iron 6mg 34%, Potassium 1224mg 26%, daily percent values are best on a 2000 calorie diet

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