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Chicken Tikka Masala

Tender chicken is marinated in spices and yogurt, then cooked in a tomato sauce with spices for a  classic Indian flavor.

Serves 4-6

Adapted from the recipe here.

chicken tikka masala

For the marinade:

  •  2 pounds (907 grams) boneless skinless chicken breasts, cut into large cubes

  •  ⅔ cup (170 grams) ALVAS natural yogurt

  •  1 garlic clove, finely chopped or grated

  •  1 teaspoon fresh ginger grated

  •  1 tablespoon garam masala

  •  1 teaspoon coriander

  •  ½ teaspoon salt

For the sauce:

  •  1 ½ tablespoons vegetable oil

  •  1 cup (132 grams) yellow onion, cut into large pieces

  •  1 tablespoon fresh ginger, grated

  •  3 cloves garlic, peeled and finely chopped or grated

  •  1 teaspoon cumin

  •  1 teaspoon garam masala

  •  ½ teaspoon salt (you can add more at the end)

  •  2 tablespoons tomato paste

  •  ⅓ cup milk

  •  1 cup tomato puree/passata

  •  1 teaspoon granulated sugar

  •  3 tablespoons fresh cilantro, chopped (optional)

FOR THE MARINADE: To a large bowl add the yogurt, garlic, ginger, garam masala, coriander, salt, mix well. Add in the chicken pieces and mix to coat well, cover allow to sit at room temperature for 1 hour. FOR THE SAUCE: To a large saucepan add the vegetable oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the grated ginger, garlic, cumin, garam masala and salt. Stir in the spices until well mixed with the onion and cook for 1 minute, stirring often. Stir in the tomato paste and cook for a few seconds while stirring. Add the chicken and yogurt that has been marinating, stir. Add the milk, tomatoes or passata and sugar, mix well. Simmer on low heat uncovered until sauce thickens and the chicken is cooked and tender, about 15 minutes. Check for salt and add more if needed. Serve over basmati rice and garnish with cilantro with a side of naan bread.

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