Chicken Tikka Masala

Must Try

Have a taste of India with this flavorful chicken dish! Enjoy with roti, naan bread or hot rice.


– 1/2 kilo boneless, skinless chicken thighs, cut into bite-sized pieces
– cayenne pepper, to season
– 1 teaspoon garam masala
– 1 tablespoon cornstarch dissolved in 1/4 cup water
– 1 tablespoon vegetable oil

For the sauce:

– 1 tablespoon vegetable oil
– 1/4 cup chopped white onion
– 1 shallot, chopped finely
– 1/4 cup butter
– 2 teaspoon lemon juice
– 1 tablespoon grated garlic
– 1 tablespoon grated ginger
– 1 teaspoon chili powder
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1 bay leaf
– 1 cup canned crushed tomatoes
– 1/4 teaspoon cayenne pepper to taste
– 1 cup plain yogurt
– salt and pepper, to taste


1. Make the sauce: Heat oil in a large saucepan over medium-high heat. Sauté onion and shallot until soft and translucent. Stir in butter, lemon juice, garlic, ginger, chili powder, masala, cumin, and bay leaf. Cook, stirring, for 1 minute.

2. Add in crushed tomatoes; cook for 2 minutes, continue stirring. Stir in yogurt. Reduce heat to low; let it simmer for 10 minutes, keep stirring. Season with salt, pepper, and cayenne pepper. Remove from heat and set aside.

3. Heat oil in a heavy and large frying pan over medium heat. Fry chicken until lightly browned, about 8 to 10 minutes. Reduce heat to low; season with cayenne pepper and garam masala. Stir in a few tablespoons of sauce. Let it simmer until liquid reduced and chicken is no longer pink.

4. Add the rest of the sauce to the chicken. Mix in dissolved cornstarch; cook for 5 to 10 minutes, or until sauce has thickened.

5. Serve and top with yogurt, if desired.

Perfect to serve with Iced cold fresh lemon juice to balance out your taste palette.

Previous articleTaco Bites
Next articleMie Goreng
- Advertisement -spot_img
- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img