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Chicken Tikka Masala


  • 2 lbs chicken (skinless, boneless) thighs or breasts
  • 1/2 cup whole milk yogurt (not greek)
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tbsp flour
  • 1/2 tbsp vegetable oil
  • 1 inch ginger grated
  • 4 cloves garlic minced
  • 1-2 drops red food dye optional
  • salt to taste
  • black pepper to taste


  • 2 tbsp ghee or butter
  • 1 onion sliced thin
  • 1 hot green pepper chopped
  • 1 28 oz can peeled tomatoes, crush with hands
  • 1/2 cup unsalted, roasted cashews
  • red pepper flakes to taste
  • 1 tsp garam masala
  • 1/2 tsp fenugreek powder optional
  • salt to taste
  • 1 tbsp butter
  • 1 cup heavy cream
  • chopped cilantro for garnish


  1. Combine the ingredients yogurt through to black pepper to create a marinade. Add in the chicken and allow to marinate for 4 hours in the fridge.

  2. Line a baking tray with aluminum foil. Place a wire cooling rack on top. Place your chicken on the rack in a single layer (or use a broiling pan). Broil until blackened areas appear on the chicken. (About 10 minutes). The chicken will not be cooked through.

  3. In a large saucepan, melt the ghee or butter on medium heat. 

  4. Add the onion and pepper and cook until browned.

  5. Add the peeled tomatoes, cashews, red pepper flakes, garam masala, fenugreek powder, and salt. Bring to a simmer and cook for 5 minutes.

  6. Pour sauce into a blender and blend until smooth.

  7. Pour the sauce back into the saucepan. Chop the chicken into bite sized pieces and add into the saucepan.

  8. Simmer until chicken in cooked through

  9. Reduce heat to low and add butter and cream. Adjust seasonings as desired.

  10. Garnish with cilantro and serve with Indian rice.