Chicken Tikka Masala

Chicken Tikka Masala

Different than Butter chicken but still one that the kids will eat.

  • 4-6
  • 15 minutes
  • 90 minutes



  • 3 chicken breasts cubed
  • 2 Tbs olive oil Chicken Marinade
  • 1.5 cups greek yogurt
  • 3 cloves garlic crushed
  • 1.5 tbsp ginger minced
  • 1.5 tsp garam masala
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper Tikka Sauce
  • 3 tbsp butter or ghee
  • 1 can diced tomatoes, strained
  • 1/4 tbsp honey
  • 1.5 cups heavy cream or greek yogurt
  • 1.5 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1tsp salt
  • 1/4 tbsp paprika
  • 1/4 cup fresh cilantro chopped (optional)


Follow This Recipe

  1. Prepare the marinade for the sauce by mixing the ingredients in a bowl or a bag.
  2. Mix the chicken into the marinade ensuring it is fully coated. Marinate in the fridge for 1-6 hours. Longer is better
  3. Heat a skillet or sauce pot to medium-high heat.
  4. Put chicken from the bag/bowl into the skillet and heat until fully cooked.
  5. Make the sauce by melting the butter in a bowl.
  6. Add the paprika, cumin, coriander, turmeric and salt to the melted butter.
  7. Stir and let the spices bloom for a few minutes.
  8. Add the mixture to the skillet.
  9. Add the tomatoes and honey and bring to the skillet and bring to a boil.
  10. Lower the heat to low and let the mixture simmer for 10 minutes.
  11. Add the cream a bit at a time and then simmer for 20 more minutes.
  12. Garnish with fresh chopped cilantro.
  13. Serve with rice and/or naan bread


  1. This can also be made in the crockpot by putting everything from #4 on into the pot EXCEPT the cream. Add in 1/2 cup of chicken broth.Heat on low for 5-6 hours or until chicken is soft and cooked through. When cooked, cool a bit by turning off the pot and then add the cream in slowly.
  2. roasted and chopped red peppers are a great add to this meal.

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