Chicken Tikka Masala

This chicken tikka masala recipe is worth making if not solely to fill your house with a delicious aroma.


prep 0:45       total 2:00


8 to 10 servings



4 lbs. boneless/skinless chicken breast, cubed


3 cloves garlic, minced
1 tbsp. ginger, minced
1 cup yogurt
1/2 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. turmeric, ground
1/2 tbsp. fenugreek leaves
2 limes
1 tbsp. salt
1 tbsp. olive oil


6 Roma tomatoes or
1 can (1-3/4 lb.) Roma tomatoes
1/2 cup cashews
3 tbsp. olive oil
2 tbsp. garam masala
2 tbsp. cumin seeds
1 lg. onion, diced small
2 tsp. salt
1 tsp. ground turmeric
1 tbsp. cumin powder
1 tbsp. ground coriander
1 tbsp. minced garlic
1 tbsp. minced ginger
1 cup chicken stock


3 cups Basmati rice
4-1/2 cup water
6 cardamom pods


1 cup chopped fresh cilantro
1 cup toasted cashews


For the Marinade:

Mix all of the marinade ingredients together. Place the chicken in the marinade and let sit for 1 or more hours.

For the Chicken Masala:

Preheat your grill. Grill the marinated chicken and cook until done. Remove and set aside. Once the chicken has cooled slightly, cut the chicken into bite-sized pieces. Set aside.

For the Rice:

Bring the rice, cardamom and water to a boil in a large pot, uncovered, at medium heat. When it comes to a boil turn the heat down to medium low. Place a lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or "craters" in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes then turn the heat off and let rest for 5 minutes. Fluff up rice and serve.

For the Sauce:

Place the Roma tomatoes and cashews in a blender; blend until smooth and set aside.

On a range, preheat a wide stock pot or Dutch oven over medium heat. Add the olive oil, whole cumin seeds and chopped onion and sauté for 3 minutes. Next, add your ground spices, minced ginger and minced garlic and sweat for 3 more minutes. It is important not to have your heat up too high because ground spices tend to taste bitter if overcooked. Now add the blended tomato/cashew mixture and the water or chicken stock to the pot and bring to a boil, then simmer for 10 minutes.

After the sauce has cooked for a few minutes, add the cooked chicken. Bring back up to heat and keep it hot for service.

To Serve:

Arrange the Chicken Tikka Masala and sauce over the Basmati rice and garnish with cilantro and toasted cashews.

Author's Comments

Courtesy of the cooking class at

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