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Chicken Tikka Masala
5 from 33 votes

Chicken Tikka Masala

Chicken Tikka Masala features yogurt-marinated chicken cubes seasoned with cumin, cayenne, cinnamon, and ginger, cooked until lightly browned. The sauce combines butter, garlic, jalapeño, and a blend of spices including paprika and garam masala simmered with tomato sauce and finished with heavy cream. This results in a creamy, mildly spiced dish garnished with fresh cilantro for brightness.

Prep Time
10 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 Servings
Calories: 441 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Chicken
  • 2 chicken breast cut into 1-inch cubes, boneless skinless
  • 1 cup yogurt plain, Greek
  • 1/4 cup lemon juice about 1 lemon
  • 2 teaspoons cumin ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
For the Sauce
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 jalapeño minced
  • 1 teaspoon cumin ground
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 (15 ounce can) tomato sauce
  • 1/2 teaspoon salt
  • 1 cup heavy cream
To Serve
  • 1/4 cup cilantro chopped, fresh

Instructions

    Cup of Yum
  1. Cut 2 boneless skinless chicken breasts into 1-inch cubes and place in a mixing bowl. Add 1 cup plain greek yogurt, 1/4 cup lemon juice, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, 1 teaspoon salt, and 1 teaspoon ground ginger. Stir to coat evenly. Cover and refrigerate for at least 1 hour.
  2. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and place it in the skillet. Cook the chicken, stirring occasionally, until fully cooked and lightly browned, about 5 to 7 minutes. Discard the excess marinade. Remove the chicken from the skillet and set aside on a plate.
  3. Wipe the skillet clean, then melt 1 tablespoon butter over medium heat. Add 2 cloves minced garlic and 1 jalapeno (minced), cooking for 1 to 2 minutes until fragrant.
  4. Stir in 1 teaspoon ground cumin, 2 teaspoons paprika, and 1 teaspoon garam masala, cooking for 1 minute to toast the spices.
  5. Add 1 (15 ounce can) tomato sauce and 1/2 teaspoon salt, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
  6. Stir in 1 cup heavy cream and return the cooked chicken to the skillet. Simmer for 2 to 3 minutes until the chicken is heated through and the sauce is creamy and thickened.
  7. Serve hot over rice and garnish with 1/4 cup chopped fresh cilantro.

Notes

  • Adjust cayenne pepper and jalapeño amounts to control spice level to taste.
  • Marinate the chicken between 1 hour and up to 24 hours for optimal flavor and tenderness.
  • Do not marinate beyond 24 hours to avoid over-tenderizing from lemon juice acidity.

Nutrition Information

Serving 1serving Calories 441kcal (22%) Carbohydrates 15g (5%) Protein 32g (64%) Fat 28g (43%) Saturated Fat 16g (80%) Cholesterol 163mg (54%) Sodium 1667mg (69%) Potassium 1005mg (21%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2240IU (45%) Vitamin C 29mg (32%) Calcium 143mg (14%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 441

% Daily Value*

Serving 1serving
Calories 441kcal 22%
Carbohydrates 15g 5%
Protein 32g 64%
Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 163mg 54%
Sodium 1667mg 69%
Potassium 1005mg 21%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 2240IU 45%
Vitamin C 29mg 32%
Calcium 143mg 14%
Iron 3.1mg 17%

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