Chicken Tikka Masala


It’s easy to see why Chicken Tikka Masala appears on so many Indian restaurant menus across the country. It’s doubtful that it came from the country it claims to be from, but nearly everyone who’s tried it says they adore it.

Indulge in the comforting warmth of tikka masala chicken with basmati rice bathed in the sauce’s creamy, spicy, delicious goodness. When I came across this recipe on, I decided to give it a whirl.

Using spices like garam masala, annatto, and ground coriander that don’t see the light of day very often in our kitchen felt like a no-brainer.

This recipe for chicken tikka masala turned out amazing, and it only took a short amount of time to put together. After marinating for a few hours, the dish was ready in 20 minutes or so––faster than our local Indian takeaway service takes to get to our flat. Win!



  • 900g of boneless skinless chicken thighs, chopped into bite-sized pieces
  • 1 cup of plain yogurt
  • 1 tablespoon of lemon juice
  • 1 tablespoon of minced ginger
  • 2 teaspoons of chili powder
  • 2 teaspoons of ground cumin
  • 2 teaspoons of turmeric powder
  • 1 ½ teaspoons of annatto powder
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of cinnamon


  • 400g of tomato sauce
  • 180 ml of heavy cream
  • 2 minced cloves of garlic
  • 2 tablespoons of oil
  • 2 tablespoons of butter
  • 2 tablespoons of chopped cilantro
  • 2 teaspoons of garam masala
  • 2 teaspoons of turmeric powder
  • 2 teaspoons of ground coriander
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • ½ teaspoon of salt


  1. Allow the marinade to marinate the chicken for at least two hours before preparing. Make sure the chicken has been taken out of the marinade before cooking.
  2. A medium-sized skillet should be oiled with 2 tablespoons of oil and buttered with 1 tablespoon of butter. Cook the chicken on all sides. Over medium-low heat, add the garlic to another large skillet and melt the remaining tablespoon of butter. Cook for a full minute.
  3. Add the ground coriander and turmeric after seasoning with salt and pepper. Cook for a few more seconds. Before serving, allow the dish to boil for 10 minutes. When the sauce is no longer bubbling, add the cream and whisk it into the dish. Cook the sauce for a few minutes at a low simmer to thicken it slightly.
  4. Add the browned chicken to the sauce. Simmer the ingredients for around 8 minutes. Cook basmati rice according to package directions, then add the cilantro.
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