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Chicken Tikka Masala


  • 500g boneless chicken breast, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon tomato paste
  • 1/2 cup heavy cream
  • Fresh cilantro leaves for garnish


  • In a bowl, mix together yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt.
  • Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
  • Heat oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until golden brown.
  • Add the pureed tomatoes and tomato paste to the skillet. Cook until the tomatoes are soft and the mixture thickens, about 5-7 minutes.
  • Add the marinated chicken pieces to the skillet along with any remaining marinade. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
  • Pour in the heavy cream and stir well to combine. Simmer for an additional 2-3 minutes.
  • Garnish with fresh cilantro leaves before serving.
  • Serve hot with rice, naan, or roti.

Enjoy your delicious Chicken Tikka Masala!

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