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Chicken Tikka Masala

Chicken Tikka Masala

This Chicken Tikka Masala will make you forget the Pakistani/Indian restaurants. Learn how to make this with me!
Course Main Course
Cuisine Pakistani/Indian
Keyword Butter Chicken
Servings 6
Author Rookie With A Cookie


  • 2 lbs chicken thighs boneless and skinless

Chicken Tikka Marinade

  • 1 1/2 tsp red chilli powder
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander powder
  • 2 tsp chickpea flour
  • 2 tbsp yogurt
  • pinch of cinnamon
  • pinch of turmeric
  • 2 tsp ginger and garlic paste
  • 2-3 tbsp lemon juice
  • 3/4 tsp salt

Chicken Tikka Masala

  • 2 tbsp butter
  • 6 cloves whole
  • 5 green cardamom pods lightly crushed
  • 1/2 onion chopped
  • 1/2 green chilli chopped
  • 2 tbsp tomato paste
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 6 tomatoes roasted in the oven
  • 1 cup water
  • 2 tbsp dried fenugreek leaves
  • 1/3 cup cream
  • 1 tsp honey


  • Wash and pat dry the the chicken thighs and cut them up into medium chunks.
  • Mix the marinade ingredients in a bowl and rub into the chicken pieces really well.
  • Refrigerate, covered, for 30 mins to an hour in the fridge.
  • While the chicken is in the fridge, slice up tomatoes in circles and lay them on baking sheet lined with foil.
  • Preheat oven to 425 degrees F.
  • Next, grab some metal skewers and skewer the chicken pieces through them. Place the skewers on a second pan lined with foil.
  • Put both the pans in the oven preheated at 425 degree F, and bake for 35-40 minutes.
  • To prepare the Chicken Tikka Masala, melt butter in a saucepan over medium heat.
  • Add the whole cloves and cardamom pods and stir for about 30 seconds.
  • Throw in the chopped onion and green chilli and continue to sautee for 5 minutes or until the onions are soft.
  • Next, add in cumin, coriander and red chilli powder and stir for a minute.
  • Add in the tomato paste and stir for a few minutes until incorporated.
  • At this point, add in the roasted tomatoes and stir really well.
  • Pour in one cup of water.
  • Dump the masala in a blender and puree until smooth.
  • Now pour it back into the saucepan over medium heat.
  • Add in the cooked chicken pieces and stir.
  • Next, add heavy cream and stir.
  • For the actual aroma of this dish, add in the fenugreek leaves.
  • Next, drizzle honey to give it that touch of sweetness this dish needs.
  • Finally taste for salt and serve with naan or pita bread.