Chicken Tikka Masala
Recipe type: Main
Cuisine: Pakistani/Indian
This Chicken Tikka Masala will make you forget the Pakistani/Indian restaurants. Learn how to make this with me!
  • 2 lbs chicken thighs, boneless and skinless
  • Marinade for chicken:
  • 1½ tsp red chilli powder such as cayenne
  • 2 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp coriander powder
  • 2 tsp chickpea flour
  • 2 tbsp full fat yogurt (Indian-style such as Gopi or a plain greek yogurt)
  • cinnamon (just a pinch)
  • turmeric (just a pinch)
  • 2 tsp ginger garlic paste
  • 2-3 tbsp lemon juice
  • ¾ tsp salt
  • Masala:
  • 2 tbsp butter
  • 6 whole cloves
  • 5 whole green cardamom pods (lightly crushed)
  • ½ onion, chopped
  • ½of a green chilli
  • 2 tbsp tomato paste
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¾ tsp red chilli powder (cayenne)
  • 6 tomatoes on the vine (roasted in the oven)
  • 1 cup water
  • 2 tbsp dried fenugreek leaves
  • ⅓ cup cream
  • 1 tsp honey
  • salt to taste
  1. Wash and pat dry the the chicken thighs and cut them up in small to medium chunks.
  2. Mix the marinade ingredients in a bowl and rub into the chicken pieces really well.
  3. Refrigerate, covered, for 30 mins to an hour in the fridge.
  4. While the chicken is in the fridge, slice up tomatoes in circles and lay them on baking sheet lined with foil.
  5. Preheat oven to 425 degrees F.
  6. Next, grab some metal skewers and skewer the chicken pieces through them. Place the skewers on another pan lined with foil.
  7. Put both the pans in the oven preheated at 425 degree F, and bake for 35-40 minutes.
  8. *Prepare the masala 10 minutes before the chicken and tomatoes are done*
  9. To prepare the masala, melt butter in a saucepan over medium heat.
  10. Add the whole cloves and cardamom pods and stir for about 30 seconds.
  11. Throw in the chopped onion and green chilli and continue to sautee for 5 minutes or until the onions are soft.
  12. Next, add in cumin, coriander and red chilli powder and stir for a minute.
  13. Add in 2 heaping spoonfuls of tomato paste and stir for another minutes until incorporated.
  14. At this point, add in the roasted tomatoes and stir really well.
  15. Pour in one cup of water.
  16. Dump the masala in a blender and puree until smooth.
  17. Now pour it back into the saucepan over medium heat.
  18. Add in the cooked chicken pieces and stir.
  19. Add salt to taste.
  20. Next, add heavy cream and stir.
  21. For the actual aroma of this dish, add in the fenugreek leaves.
  22. Next, drizzle honey to give it that touch of sweetness this dish needs.
  23. Finally taste for salt and serve with naan or pita bread.
Recipe by Rookie With A Cookie at