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Chicken Tikka Masala Recipe

Easy Chicken Tikka Masala with a handful of spices so that you can recreate this dish at home. This is my quick weeknight dinner meal. The tomato-based curry is a real comfort meal.

Prep Time
10 mins
Cook Time
10 mins
marinating (optional)
30 mins
Total Time
30 mins
Servings: 2 servings
Calories: 455 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the marination:
  • 10.6 Ounces chicken boneless cut into cubes
  • ⅛ Cup yogurt
  • 1 Teaspoon Coriander Seeds Ground
  • 1 Teaspoon Cumin Seeds Whole
  • ¼ Teaspoon Black Pepper Ground
  • 1 Teaspoon Turmeric Ground
  • ½ Teaspoon cinnamon ground
  • ½ Teaspoon red chili pepper or Cayenne Pepper Powder
  • 1 Tablespoon Ginger Garlic *see Notes for options
For the curry cooking:
  • 2 Tablespoons butter or Clarified Butter
  • 1 onion choped
  • 1 Piece bay leave
  • 1 tomato diced
  • 5 Tablespoon tomato sauce unflavored
  • 3 ½ Tablespoons table cream or Heavy Cream
  • ½ Cup water or Broth for extra flavor
  • To Taste salt optional
  • cilantro fresh, to top

Instructions

    Cup of Yum
  1. For the marination, place chicken cubes into a large bowl. 
  2. Add in the yogurt, coriander seed powder, cumin seed powder, black pepper powder, turmeric, cinnamon, red pepper powder/cayenne powder, and ginger garlic.
  3. Mix everything well so that the chicken is evenly coated with the marination. The longer you keep it marinate the better for the flavor, however, if you are in a hurry just marinate it as long as you can spare time and then continue with the preparation.
  4. For the cooking process, heat a deep pan and add the butter. Add in the onion and cook soft.
  5. Add a piece of bay leaf to the pan and let it cook for a minute. This will bring out the bay leaf flavors.
  6. Throw in the diced tomato and stir cook until a bit soft. Don't let them burn on.
  7. Add in your tomato sauce with the cream and mix the whole pan contents well. Pour in the water, mix again, cover and let it cook until the tomato has softened considerably.
  8. Now you can add in the chicken with the marination, and the water and salt. Mix it all well!
  9. Cover and cook on medium heat until chicken is soft.
  10. Pick out and discard bay leaf.
  11. Garnish with fresh cilantro (aka coriander)

Notes

  • Use homemade Ginger and Garlic paste or finely grated ⅓ Ginger and chopped ⅔ Garlic. You can also prepare ginger and garlic pastes separately. OR simply buy ginger garlic paste. Store-bought ginger garlic paste is convenient but the homemade version tastes better. The homemade paste is my choice because it tastes pure and mixes into the curry.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 18g (6%) Protein 36g (72%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 164mg (55%) Sodium 620mg (26%) Potassium 1274mg (36%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1980IU (40%) Vitamin C 26.2mg (29%) Calcium 93mg (9%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 18g 6%
Protein 36g 72%
Fat 26g 40%
Saturated Fat 14g 70%
Cholesterol 164mg 55%
Sodium 620mg 26%
Potassium 1274mg 27%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 1980IU 40%
Vitamin C 26.2mg 29%
Calcium 93mg 9%
Iron 3.3mg 18%

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