Chicken Tikka Masala

READY IN: 2hrs
Recipe by tgobbi

This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

Top Review by kimdtran80

This recipe is my favorite Indian recipe so far... it tastes authentic! It's just like the Chicken Tikka Masala at my favorite Indian restaurant, and that's a first. I've made this recipe several times and found that instead of the marinading step, you can stir fry the chicken cubes in 2 tbsp of Tandoori Masala and it tastes just as good (if not better) and speeds up this recipe by quite a bit. Some other changes I've made to tweak it to my liking: I add small a white onion, one green pepper, 1tbsp of cayenne, and I substitute the 1 cup of whipping cream for 3/4 cup of half and half and 1/2 cup of plain yoghurt (still comes out very creamy). I highly recommend this recipe to anyone who craves a taste of India without having to go to a restaurant!

Ingredients Nutrition

Directions

  1. Soak bamboo skewers in water.
  2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  3. Discard marinade.
  4. For sauce, melt butter on medium heat.
  5. Add garlic & jalapeno; cook 1 minute.
  6. Stir in coriander, cumin, paprika, garam masala & salt.
  7. Stir in tomato sauce.
  8. Simmer 15 minutes.
  9. Stir in cream; simmer to thicken- about 5 minutes.
  10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  11. Remove chicken from skewers; add to sauce.
  12. Simmer 5 minutes.
  13. Garnish with cilantro Serve with basmati rice, naan or pita bread.
  14. Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

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