Chicken Tikka Masala

Chicken Tikka Masala

I just love this dish! The spiciness, hotness, and most of all, I love cumin. Over the years, I’ve tried many recipes, but recently adopted the one based on this recipe. It’s fast and simple to prepare if you don’t have time to grill the meat, and the result is sensational.

Chicken Tikka Masala

about 800 g boneless skinless chicken breasts, cut into bite-sized pieces
1 onion, finely chopped
5 cloves garlic, pressed
2 Tbsp grated fresh ginger
about 800 ml tomato puree (passata)
2 Tbsp ground turmeric
2 tbsp ground cumin
2 Tbsp Garam masala
1/2 Tbsp cayenne pepper
200 ml yogurt

Heat some oil in a pan and fry the chicken pieces on all sides to form a crust. A few minutes is enough because you’ll be cooking it in a sauce later. Take out the chicken into a bowl and in the same pan, saute onion until soft. Add garlic and ginger and fry for a minute or so. Add tomato puree, turmeric, cumin, Garam masala and cayenne pepper. Let it boil and then return the chicken into the pan. Cook on medium heat for about 15 minutes. Stir occasionally. Remove from heat and then, stir in yogurt. Taste and add salt as needed. The amount of yogurt will depend on the taste of the tomato puree you’re using. So, use your taste and senses :)

Serve hot with some more yogurt and fresh cilantro.

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  • sanja December 4, 2012 6:59 am

    je li ovo ono sto sam ja jela? Sa domacim naanom? : )

    • Marija December 4, 2012 8:42 am

      Nije :) Biće to uskoro, dobro si me potsetila :D

  • sanja December 5, 2012 2:51 am

    I ovo mi izgleda mljac, bas je lako za pripremu! A posto sam izgubila recept za ONU piletinu sto je bila s naanom, jedva cekam i taj post : D

  • scooby January 28, 2015 8:56 am

    i cant wait to try this but im kinda on the wedge i have 2 more recipes that look delightful but i really want to check this one out!! :) ;)

  • vasu April 11, 2015 6:50 pm

    Wow I did it..every one was happy but I added extra curd which made it a bit bitter.. Also I should have boiled the chicken before frying as it could have made it softer..

  • Lee Han Min September 6, 2015 6:02 am

    So in this recipe, yogurt is used just to enhance a flavor right ?! Because I think heat will destroy most of probiotic and other benefit organisms?!

    • Marija September 10, 2015 9:29 am

      Yes, it is here for the flavor :)

  • Holly M. October 21, 2015 2:25 am

    wow, that’s a lot of spice , really 2 Tbsp of each ???

    • Marija November 2, 2015 11:49 am

      Yup :) We eat that spicy :) If you think it is too much for you, maybe you can make the dish with half of the amounts of spices, I think it will be ok…

  • denise marshall October 29, 2015 11:38 pm

    Is it tubes of tomato puree or cartons of passata(sieved tomatoes) we need to use? :)

    • Marija November 2, 2015 11:46 am

      Hello Denise, it’s passata :) I’ll be editing the recipe also to make it more clear, thank you!

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