Chicken Tikka Masala
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 4 chicken breasts, cut into bite sized cubes
  • 2 tsp curry powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp canola oil
  • 1 tbsp ghee (or butter)
  • 1 medium yellow onion, diced
  • 1 green chili (a cayenne pepper also works), finely diced
  • 1 tsp grated ginger (or ½ tsp powdered ginger)
  • 1½ tsp minced garlic
  • 2 tbsp masala of choice (see below for masala substitution)
  • 1 14 oz can tomato sauce
  • 2 tsp paprika
  • 1 tbsp white sugar
  • ⅓ cup heavy cream
  • ¾ cup thick natural yogurt (plain greek yogurt works well)
If you don’t have masala, use the following spices:
  • 1 tbsp cumin
  • 1 tsp ground ginger
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 tsp curry powder
  1. Season the chicken with the curry powder, salt, and black pepper. In a large stock pot over medium-high heat, heat the canola oil. Brown the chicken for 20-30 seconds on each side in batches until all chicken has been browned. Remove from pot and set aside.
  2. In the same pot used to brown the chicken, reduce heat to medium-low. Add the ghee or butter, the onion, chili, ginger, and garlic. Cook, stirring occasionally, until onions are just starting to turn soft and translucent.
  3. Add the masala (or other spices) to the veggies and fry until fragrant, 20-30 seconds. Add the tomato sauce, paprika, and sugar to the veggies. Cover with a lid cracked to allow steam to escape and let simmer for ten minutes, until thickened a bit.
  4. Stir in the heavy cream and yogurt. Add the browned chicken to the mixture and stir (you can add frozen veggies at this point if you’d like). Cover with a lid cracked to allow steam to escape and cook for 25-30 minutes, or until chicken is cooked through and tender. Taste the sauce and add salt or cayenne pepper (to make it spicier) if necessary.
  5. Serve with rice and naan. To make coriander rice, cook basmati or your rice of choice according to package directions for 3-4 people and add ½ teaspoon of dried coriander to the water.
Recipe by A Duck's Oven at