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5 from 1 vote

Chicken Tikka Masala

This Chicken Tikka Masala is a great dish that blends all the spices together in a thick yogurt sauce. It has a little heat and a touch of sweetness as well. My all-time favorite Indian recipe. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Entree
Cuisine: Indian
Keyword: Chicken Mekhani, Chicken Tikka Masala, Indian Chicken Tikka
Servings: 6 servings
Calories: 178kcal


  • 1 lb boneless chicken breast
  • 1 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp curry powder
  • 1 tbsp lemon juice
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp black peppercorns
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • 1 lb grape or cherry tomatoes
  • 1/4 cup cashews
  • 2 shallots
  • 2 garlic cloves
  • 1 tbsp ginger
  • 1 tbsp tomato paste
  • 2 cups water
  • 3 green chilies
  • salt to taste
  • cilantro for garnishing


  • Combine yogurt, curry powder, ginger garlic paste, and salt in a bowl.
  • Stir and then add chicken.
  • Cover and refrigerate 1-2 hours, preferably overnight.
  • Remove the chicken from the fridge and let it come up to room temperature.
  • Preheat the broiler and line a roasting pan with aluminum foil.
  • Place the chicken in the prepared roasting pan, squeeze some lemon juice over the chicken and then place it in the oven for 10-12 minutes.
  • While the chicken is roasting, heat some oil in a large skillet over medium heat.
  • Add the coriander seeds, cumin seeds, black peppercorns, bay leaves, Star anise, and cinnamon, cook for 1 minute.
  • Add the shallots, tomatoes, cashews, green chilies and cook for an additional 2-3 minutes.
  • Add the fresh garlic, fresh ginger, tomato paste, and season with salt cook until fragrant.
  • Add water and cook for 15-20 minutes.
  • Discard the star anise, cinnamon, and bay leaves.
  • Remove the mixture from the heat and let it come to room temperature.
  • Blend the mixture and then pass it through a sieve.
  • Place the chicken in the smooth mixture and simmer for 15-20 minutes.
  • Season with salt.
  • Garnish with cilantro if desired and serve over basmati rice



Calories: 178kcal | Carbohydrates: 11g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 218mg | Potassium: 598mg | Fiber: 2g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 23.6mg | Calcium: 77mg | Iron: 1.7mg