Chicken Tikka Masala

Chicken Tikka Masala

I have a question I ask people in interviews, if you were only allowed to eat one meal, for the rest of your life, what would it be? Mine is Chicken Tikka Masala. This is my favorite dish in the world, and I have searched high and low for a good recipe. And I finally found one that I just adore, and it’s from one of my favorite food magazines/websites, Bon Appétit. Full disclosure, this is Bon Appétit’s recipe. I just had to share it since it’s taken me so long to find a good one. I’ve only changed minor things like the amount of garlic, and letting my chicken marinate over night. Don’t be overwhelmed by the amount of ingredients needed (spice wise), it’s totally worth it.

Chicken Tikka Masala

Chicken Tikka Masala

  • Author: Carmen
  • Total Time: 4 Hours
  • Yield: 6 Servings 1x


  • 8 Cloves of Garlic, finely grated
  • 4 tsp of Ginger (peeled), finely grated
  • 4 tsp Ground Turmeric
  • 2 tsp Garam Masala
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 1/2 Cups Whole-Milk Yogurt
  • 1 Tbs Kosher Salt
  • 2 lbs Skinless, Boneless, Chicken Breasts, cubed
  • 3 Tbs Vegetable oil
  • 1 Large Yellow Onion, diced
  • 1/4 Cup Tomato Paste
  • 6 Cardamom pods, crushed
  • 1 tsp Crushed Red Pepper Flakes
  • 1 Can (28 oz) Whole Peeled Tomatoes (San Marzano)
  • 2 Cups Heavy Cream
  • 3/4 Cup Fresh Cilantro, chopped (extra for garnish)
  • Steamed Basmati Rice, for serving.


  1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture. *Remember I mentioned I placed my chicken and remaining mix in the fridge overnight – but you can do whichever you prefer!
  2. Heat vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown.
  3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  5. Preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  6. Add chicken to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.
  7. Serve with rice and cilantro sprigs. I also enjoy mine with Naan bread!

Naan Bread

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