Chicken Tikka Masala
Prep time
Cook time
Total time
Cuisine: Main
Serves: 8
For the chicken
  • 4 chicken breasts (boneless, skinless)
  • 1 T. salt
  • ½ t. coriander
  • ½ t. cumin
  • ¼ t. cayenne
  • 1 c. whole plain yogurt
  • 1 T. fresh grated ginger (Divided)
  • 2 cloves garlic, minced or pressed
  • 2 T. canola oil
For the Sauce:
  • 2 T. olive oil
  • 1 medium-size onion, finely chopped
  • 2 T. garlic, minced or pressed
  • 1 T. chopped or grated fresh ginger
  • 1 T. tomato paste
  • 2 T. Garam Masala
  • 1 small jalepeno, ribs and seeds scraped out, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 t. sugar
  • ½ t. salt
  • ⅔ c. heavy cream (or more plain yogurt)
  • ¼ c. chopped cilantro (For garnish)
  1. Preheat oven to broil. Pat chicken breasts dry with paper towel. Mix together coriander, cumin, salt and cayenne. Sprinkle over top of chicken breasts on both sides. Cover with plastic wrap and put in refrigerator for one hour. Mix yogurt, 1 T. of ginger and 2 garlic cloves together with canola oil. Dip each chicken breast thoroughly on both sides in yogurt mixture. Place a baking sheet lined with foil and with a cooking grate in it so that chicken is elevated. Place on high rack of oven (10 inces from broiler) and broil for 7-10 minute per side, or until browned and charring starts. Flip and broil an additional 7-10 minutes. While broiling, make the sauce. Saute onion and garlic, in olive oil over medium heat for 5 minutes or until onions turn transluscent. Add ginger, tomato paste and Garam Masala and jalepeno and stir an additional 2 minutes. Add in tomatoes, sugar and salt. Bring to low simmer and simmer for 15 minutes. Stir in cream or yogurt. Chop chicken into 1 inch cubes and add into sauce. Serve over white Basmati rice. Sprinkle with cilantro
Recipe by Dishin & Dishes at