Indian chicken tikka masala

    Indian chicken tikka masala


    20 people made this

    About this recipe: Try making your own chicken tikka masala and see how it compares to a takeaway! It's spiced chicken baked in a very hot oven, then added to a rich tomato and curry-based cream sauce.

    Serves: 4 

    • 60ml plain yogurt
    • 2 teaspoons garam masala
    • 2 teaspoons paprika
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground coriander
    • 450g skinless chicken breast fillets, cut into 2cm strips
    • 3 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon grated fresh root ginger
    • 2 green chillies, minced
    • 2 ripe tomatoes, diced
    • 130g tomato puree
    • 60ml water
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 120ml cream
    • 1/2 teaspoon salt, or to taste
    • 1/2 bunch fresh coriander for serving

    Prep:20min  ›  Cook:55min  ›  Extra time:2hr  ›  Ready in:3hr15min 

    1. Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the fridge for 2 hours.
    2. Preheat oven to 230 C / Gas 9. Grease a baking tray.
    3. Place chicken strips on the prepared baking tray, leaving space between each piece; bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
    4. Heat vegetable oil in a large pan over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger and green chillies and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato puree and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
    5. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander and turmeric into the tomato mixture. Mix in the cooked chicken; add cream and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with coriander.
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    Reviews in English (161)


    I followed the recipe, but marinated for about 24 hours. I really liked it but it was too spicy for my family  -  03 Feb 2017


    Loved making this, very tasty, even the very fussy husband and 3 sons ate the lot  -  12 Sep 2016


    I found this recipe this past Tuesday evening and because of my busy schedule, I knew I was going to have to wait until this weekend to make it. My mouth has been watering all week just thinking about it. Well let me just say that it was WELL worth the wait.... served over Jasmine rice and I absolutely LOVED it! I made a double batch to have plenty to eat thru the weekend and maybe for lunch at work next week. I made a couple of changes from the written instructions, and it came out just fine. 1) I wasn't too sure about the idea of baking yogurt-covered chicken, plus I don't trust the oven in my apartment, so I decided I'd cook them by simmering them with the rest of the ingredients. I cut the chicken into small cubes (about sugar cube size), rather than strips to help them cook more quickly. I marinated them as directed, then added them (including all of the yogurt marinade) where directed to in the instructions. Simmered everything for about 15-20 minutes to make sure everything was cooked. The chicken stayed extremely tender since I didn't give it a chance to dry out in the oven. 2) I realized as I was opening the tomato paste that I bought the one with italian spices in it...sigh... So I scrapped the paste and went with a can of tomato sauce instead, and just left out the water the recipe calls for. 3) Added an extra 1/4 cup of cream to make the sauce go a little further.  -  09 Nov 2012  (Review from Allrecipes US | Canada)

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