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4.3 from 42 votes

Chicken Tikka Masala

This easy authentic tikka masala recipe is the only one you'll ever need.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 677 kcal
Course: Dinner
Cuisine: Indian

Ingredients

spice mix
  • 4 tsp dried turmeric
  • 3 tsp powdered coriander
  • 3 tsp powdered cumin
  • 3 tsp garam masala
  • 1 tsp sea salt
  • 4 cloves fresh garlic, minced
  • 3 Tbsp fresh grated ginger
chicken
  • 1 cup plain, full fat yogurt (not Greek yogurt)
  • 1 1/2 lb skinless boneless chicken breasts
for the sauce:
  • 3 Tbsp olive oil
  • 1 small yellow onion halved and thinly sliced
  • 10 cardamom pods that you've crushed open (don't loose the seeds!)
  • 4 ounces or a small can of tomato paste.
  • 28 oz can of good quality whole peeled tomatoes
  • 13 ounce can of unsweetened coconut milk
  • 1 tsp granulated sugar
  • 2 Tbsp of chopped fresh cilantro plus more for garnish
  • 1/2 cup heavy cream
  • salt to taste

Instructions

    Cup of Yum
  1. Mix all the spices together. Take about 1/3 of the mixture and stir it into the yogurt in a medium bowl. Slice the chicken breaksts in half lengthwise and add to the bowl, coating completely with the spiced yogurt. Cover with plastic and refrigerate for at least an hour, or up to overnight.
  2. Meanwhile put the olive oil in a large heavy bottomed stock pot and add the onions
  3. Put the chicken on a foil covered baking sheet (leave the yogurt coating on) and put in the broiler for about 10 minutes until the surface starts to char, turning once. The chicken will not be completely cooked, it will finish cooking in the sauce.
  4. Cut the chicken into large chunks and set aside.
  5. To make the sauce, heat the oil in a heavy bottomed pot and saute the onions, tomato paste, and cardamom pods for about 5 minutes, stirring often.
  6. Add the remaining spice mix to the pan and cook, stirring often, for 5 more minutes. The spices will start to brown on the bottom of the pan, that's good, but be careful not to let them burn.
  7. Add the tomatoes, crushing them through your fingers as you add them. You can also puree the tomatoes first, or used crushed tomatoes. Scrape up any browned bits from the bottom of the pan. Bring up to a boil, then turn down the heat and cook the sauce for another 5 minutes, stirring occasionally.
  8. Add the coconut milk, the sugar, and 2 Tbsp of the fresh chopped cilantro. Bring to a boil, then turn down the heat and let the sauce cook very gently, partially covered, for 20 to 30 minutes. At this point I pureed my sauce because I wanted it super smooth, but that's optional.
  9. Add the chicken and the heavy cream, and finish cooking for another 10 minutes. Check the seasonings and add salt to taste.
  10. Serve with basmati rice, garnished with lots of fresh cilantro. Serve yogurt, naan bread, and chutney on the side.

Notes

  • To crush the cardamom pods, roll over them gently with a rolling pin, but don’t lose any of the precious little black seeds! Be sure to chop your chicken in large chunks, it’s more authentic that way and it gives the dish a more appealing look.
  • *Recipe was adapted from Bon Appetit

Nutrition Information

Calories 677kcal (34%) Carbohydrates 27g (9%) Protein 44g (88%) Fat 46g (71%) Saturated Fat 27g (135%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.02g Cholesterol 142mg (47%) Sodium 1287mg (54%) Potassium 1770mg (51%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 1348IU (27%) Vitamin C 30mg (33%) Calcium 129mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 677

% Daily Value*

Calories 677kcal 34%
Carbohydrates 27g 9%
Protein 44g 88%
Fat 46g 71%
Saturated Fat 27g 135%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.02g 1%
Cholesterol 142mg 47%
Sodium 1287mg 54%
Potassium 1770mg 38%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 1348IU 27%
Vitamin C 30mg 33%
Calcium 129mg 13%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.