~ Chicken Tikka Masala…

If you asked me to define it, I would say Chicken Tikka Masala is heaven! LOL!! But Wikipedia does a better job in explaining what this dish is so here goes “Chicken tikka masala is a dish of chunks of roasted marinated chicken (Chicken Tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored.”

As promised, I am sharing my recipe for this yummy dish. It has a lot of variations, this is my take on it.

I have divided this recipe into 2 parts, the 1st being for making the Chicken Tikka and the 2nd one being the entire dish – Chicken Tikka Masala.

You can stop at Part 1 for a mouth watering appetizer, Chicken Tikka.

Part 1 – for the Chicken Tikka:


– 2 lbs. boneless chicken breast, trimmed

– 1/2 cup yogurt

– 3 tsp ginger garlic paste

– 1/4 tsp roasted cumin powder

– 1/4 tsp green cardamom powder

– 1/4 tsp red chili powder

– 1/4 tsp turmeric

– 3 tbsp lemon juice

– 4 tbsp vegetable oil


– Whisk all of the ingredients together in a large bowl. Add the chicken breast after cutting into 2 inch cubes.

– Marinate overnight in the refrigerator.

– Preheat oven to 350º F. Line baking sheet with aluminum foil and spray oil. Bake the chicken for 8-10 minutes ensuring not to overlook as that makes the chicken dry.

Part 2: Chicken Tikka Masala Gravy/Curry


– 4 big tomatoes, pulsed

– 2 tbsp tomato puree

– 3 big tomatoes, chopped

– 2 tsp ginger garlic paste

– 2 medium green chillies chopped

– 1 tbsp red chili powder

– 6 cloves

– 8 green cardamoms

– 1 big bay leaf

– 1/2 inch cinnamon stick

– 3 tbsp butter (optional)

– 2/3 cup cream or use milk or even yogurt is fine, if you want to make a healthier version

– 1 tsp crushed dried fenugreek

– Salt and sugar to taste

– 1 cup green coriander for garnish


– While the baking of Part 1 is happening, make the sauce in Part 2. Add chopped green chillies to heated Olive oil and then add the tomatoes, tomato paste and tomato puree and add 5 cups of water.

– Now add the ginger- garlic paste, red chili powder, cloves, cardamoms, and salt to the mixture and cool on low heat until reduced to a thick sauce. Bring to boil. Now strain through a strainer if you don’t want the whole spices to be in the dish. Now add butter and cream/milk/yogurt and stir.

– If the chicken tikka masala sauce tastes sour, due to the spices, add sugar to taste. Add dried crushed fenugreek, stir, and add the baked chicken tikkas. Mix well.

– Serve hot with a garnish of chopped green coriander. Best served with hot Rotis, Naans or Basmati Rice!


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