Chicken Tikka Masala Recipe
November 04th, 2008 66 Comments

Chicken Tikka Masala Recipe

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Recipe: Chicken Tikka Masala


Marinating the Chicken:

3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250g thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper

Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.

Tomato Gravy:

250g canned cocktail tomatoes
250g heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper


Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.

On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.

Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear – approx. 5-6 minutes.

To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.

Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.

Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.

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66 comments... read them below or add one

  1. PC says:

    Realy enjoyed this last night and it looked fantastic but i agree with the comment above it was a little spicey for CTM. Anyhow, It was so nice my OH wants me to make it again tonight!! but this time im going to half all the spice ingredients and im going to whizz the toms first in a blender to see if i can get a smoother sauce. I don’t know what cocktail toms are, i just used an ordinary tin of chopped toms but as i just threw the toms straight in there were lumps at the end in the sauce. I didnt want to blend it then as i find that intensifies spices. A little more cream helped bring the heat out. There was one small piece left and i nibbled it this morning to see what the taste was like and it was even better so i do advise to marinate over night. I didnt have time and only did it for about 4 hours. Try it. I hope you like it.

  2. Bindhya says:

    Chicken tikka masala is an Indian can she says it’s a british dish. Steal something from some country and announcing it’s our new national dish.!!! Ha ha ha Very funny!! Same like kohinoor diamond.!!

    • samuel says:

      I think you’ll find if you actually researched this that chicken tikka is an indian dish but chicken tikka masala is a scottish variation. they found tikka on it’s own to be too dry and so developed the ‘gravy’ to go with it. don’t get offended before you do the research.

    • kazy says:

      Chicken Tikka Masala is a fusion Indian British dish that comes from the UK. Just like Lasagna is not authentically Italian in that it does not come from Italy. It is an Italian American dish. Tikka Masala is an Indian-Brit dish. It most certainly has all the aromas and flavors of Indian cuisine. However the abundance of the tomato sauce is the British contribution to the dish as I don’t believe Indian cuisine uses that much tomato sauce and besides something this good has no replication in dull tasteless British food, as anyone who has sampled UK food can tell you, but it did originate in the UK, inspired by Indian cuisine, possibly to entice the English palette of which there is none. Just kidding. Not. No, really, I am….not.

      • Scouse says:

        ya what…English food has flavour my son. fish and chips, a full english, what about shepperds pie? Silly statement mate.
        Cournish pasties…nuff said I think. In dian food is wonderful, but every country has dishes that are just as wonderful.

    • Simon says:

      Chicken Tikka masala is also considered the “brother” of butter chicken, which originated at the Moti Mahal restaurant. The guy behind it is named Kundan Lala gujral.

      And even if did originate in glashow, it’s still a indian invention.

      Chopsuey is also not invented in china, but it’s still invented by chinese chefs in America.

      So in other words tikka masala originates from the hands of indian chefs. We could go on and argue about the origin and story behind it. But one thing that cannot be argued about is that Tikka masala is a very tasty dish.

  3. Patricio Tomás says:

    Hello Rasa. Thanks for answering always so quickly. This recipe it’s good for three people or it’s too much? Thanks. All the best :)

  4. Really enjoyed reading this – the recipe looks delicious.

  5. What is the equivalency in american measures of 250 grams yoghurt?

  6. Labanca says:

    This is one of the best Indian Recipe, which i love the most… Thanks for Sharing your way of preparing the dish…

  7. Pingback:Chicken Tikka Masala | Oksana K.C.

  8. Katherine Magwene says:

    I’m interested in making this dish, but have never heard of cocktail tomatoes (canned or not). Is there another name for them?

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