Chicken Tikka Masala

Chicken Tikka Masala is relatively easy to make.  There are not a lot of complicated steps and the result for your efforts, I think is far superior to the store bought sauce.

This is a simple version of an Indian classic chicken dish.  The chicken pieces are simmered in a wonderful creamy spiced tomato sauce.  Served with Basmati rice to soak up the rich sauce and you have a very tasty, yet easy to make weeknight meal.

This dish can also be served with naan bread if you prefer.  This is a mild version of Chicken Tikka Masala.  You can add chilli powder to spice it up, if that is your preference.

You need to marinate the chicken at least 1 hour before you are ready to cook, so bear that in mind when making this dish.

Print Recipe

Chicken Tikka Masala

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 2 Chicken Fillets use breast fillets cut into bite size pieces
• Basmati Rice to serve
• Spring Onion to garnish

Chicken Marinade

• 1 cup Plain Greek Yoghurt
• 1 tbsp Garam Masala
• 1 tbsp Lemon Juice
• 2 tsp Pepper
• 1/4 tsp Ground Ginger

Sauce

• 400 g Crushed Tomtatoes can
• 2 cups Thickened Cream
• 1 Jalapeno seeded and thinly sliced
• 5 cloves Garlic crushed
• 1 tbsp Butter
• 4 tsp Garam Masala
• 1 tsp Paprika
• 1/2 tsp Salt

Prep Time 20 minutes Cook Time 30 minutes Passive Time 1 hour Servings people Ingredients 2 Chicken Fillets use breast fillets cut into bite size pieces Basmati Rice to serve Spring Onion to garnish Chicken Marinade 1 cup Plain Greek Yoghurt 1 tbsp Garam Masala 1 tbsp Lemon Juice 2 tsp Pepper 1/4 tsp Ground Ginger Sauce 400 g Crushed Tomtatoes can 2 cups Thickened Cream 1 Jalapeno seeded and thinly sliced 5 cloves Garlic crushed 1 tbsp Butter 4 tsp Garam Masala 1 tsp Paprika 1/2 tsp Salt

Instructions

1. Combine all of the marinade ingredients into a large bowl and stir to combine.
2. Add chicken pieces to the marinade and stir to coat with the marinade. Place in refrigerator for at least 1 hour.
3. In a large pan over medium high heat, add chicken pieces and cook the chicken until it is mostly cooked. Approx. 5-7 minutes.
4. Reduce heat to medium, and add butter, jalapeno and garlic to the pan.
5. Cook until the garlic browns. About 1 minute.
6. Add crushed tomatoes, thickened cream, garam masala, salt and paprika and mix through.
7. Bring to boil, then reduce heat and simmer over medium to low heat for 20 minutes or until sauce thickens. Stir regularly.
8. Serve with rice and garnish with coriander. Alternately, serve with naan.