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Chicken Tikka Masala

Chicken Tikka Masala

Difficulty: Easy, Cook Time: 1 Hour 30 mins, Core Ingredient: Tikka masala, Servings: 6, Calories: 525

Description: Spicy desi chicken tikka served with fluffy basmati rice and fresh piping hot tandoori naan makes for an excellent dinner dish.


For the chicken tikka
3 whole (to 4) Chicken Breasts
Kosher Salt or Regular Salt
Ground Coriander, To Taste
Cumin, To Taste
1/2 cup Plain Yogurt
6 tbsp. Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala, To Taste
1 can (28 Ounce) Diced Tomatoes
1 tbsp. Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
Fresh Cilantro (optional)
Chili Peppers (optional)
Turmeric (optional)
Frozen Peas (optional)

For the Rice
2 cups Basmati rice
4 tbsp. Butter
1 tsp. Salt
1 tbsp. Ground Turmeric
4 cups Water


Start by seasoning the chicken breasts with some kosher salt or regular salt. Next sprinkle with some coriander and cumin on both sides. Coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. of salt.

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Next you are going to add about 3 tbsp. Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Add a can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to de-glaze it. Add about 1 tbsp. sugar. Let this mixture simmer on medium heat for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tbsp. butter, 1 tsp. salt, 1 tbsp. ground Turmeric and 4 cups water. Cover, turn on your rice cooker and cook for 15 mins. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the Chicken Tikka Masala over the rice and some tandoori naan.

Leave us comment below and tell us what cool treat you’d like to see made-over!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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