Chicken Tikka Masala: (East Indian Cuisine)

Recipe by Alan Leonetti
READY IN: 1hr 30mins




  • CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
  • Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
  • Preheat oven to 350 degrees.
  • Remove chicken breasts from marinade and discard remaining marinade.
  • Place the chicken in a baking dish.
  • Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
  • When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
  • Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
  • Serve hot.
  • MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
  • Place tomatoes and green bell peppers in a saucepot.
  • Add 2 cups water and bring to a boil.
  • Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
  • While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
  • Add garlic cloves and water and puree.
  • When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
  • Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
  • Remove pan from heat, strain and return sauce to the pot and bring to a boil.
  • Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.