Chicken Tikka Masala (Medium Hot)
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Chicken Tikka Masala (Medium Hot)

Submitted by: Rude Awakening

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Servings: 4

This is an authentic recipe for Chicken Tikka Masala. In India, meals tend to be on the hotter side which is watered down to accommodate Western taste buds. I have left out green chilies/jalapenos from this recipe but they can be added for those who like it fiery!


    1/2 tsp. ground coriander

    2 tsp. paprika

    2 tsp. garam masala spice blend

    4 tbsp. Greek yogurt

    3 tsp. ghee

    1 tsp. ground cumin

    1 lrg. onion

    3 clove garlic

    1 tbsp. fresh ginger

    2 roma tomatoes

    1/2 c. tomato puree

    1 tsp. garam masala spice blend

    1 lbs. chicken breast

    1/2 tsp. ground coriander

    1/2 tsp. turmeric

    1 c. canned coconut milk

    1/2 tsp. black pepper

    1/2 tsp. cayenne pepper

    1/2 tsp. sea salt


Prepare the Tikka marinade: Combine black pepper, cayenne, sea salt, ground coriander, paprika, garam masala, and Greek yogurt. Stir to mix well. Dice the chicken and add to the yogurt mixture. Cover and refrigerate for 1-2 hours.

When the chicken has finished marinating, preheat the oven to 450ºF. Place the chicken on a baking sheet and bake for 10 minutes. (Please note that you should remove the chicken from the marinade leaving only a thin coating.)

Prepare the Masala: In a medium heated pan, add ghee, coriander, chopped onion, minced garlic, and grated ginger. Saute until onions are browned, about 15-20 minutes. Add the marinated grilled chicken to the pan. Dice Roma tomatoes, and add to the pan, along with tomato puree. Cook until the tomatoes begin to incorporate, about 10 minutes. Add garam masala, ground coriander, turmeric, and coconut milk. Simmer for 10 minutes.

Serve over rice or quinoa, with naan, or as is. Garnish with fresh coriander.