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Chicken Tikka Masala

This was my first time making this dish. And if you took a look at my notepad that has all of the ingredients, you would find it quite comical. So many things are scratched out and rewritten. I kept adding and changing things as I went. But the outcome was delicious. My husband spent some time in the area and said that I did a wonderful job replicating the flavors. So I took that as a big pat on the back. It was spicy, flavorful and delicious. Definitely one that I will be repeating…

Serves 5-6


For the Chicken/Marinade:

4-5 boneless skinless chicken thighs (or two breasts)

1 6-8 oz package of plain yogurt (or about a cup)

1 1/2 tsp grated ginger

4 minced garlic cloves

1 tsp salt

1 tsp pepper

Cut the chicken into bite size chunks and put in the marinade for at least one hour or overnight. When you remove the chicken from the marinade, sear it on a very hot pan or char it on the grill. Cook it till it begins to blacken, about 2-4 minutes on each side. Don't worry about it cooking all the way, it will continue to do so in the sauce.

For the sauce:

3 serrano peppers

5 cloves of garlic

1 -2"x 2" chucks of ginger

2 tsp oil (olive or vegetable)

3 tbsp butter

3 tsp tomato paste

2- 2/1 tbsp garam masala

1/2 tsp corriander

1/2 tsp cumin

2 tsp salt

3 tsp smoked paprika

2 14.5 oz cans of fire roasted tomatoes

1 1/2 cups chicken broth

1/2 cup heavy whipping cream

cilantro (garnish)

In a blender/food processor, puree the peppers, garlic and ginger (skin off). Cook in a large pan with the butter until fragrant (about 5 minutes). Add the tomato paste, garam masala, coriander, salt, cumin and paprika and cook for another minute. Add the chicken broth and the roasted tomatoes. Transfer all of the sauce into a large blender and puree until smooth. Return it to the pan and let reduce until the consistency thickens, also add the chicken at this time. (This was about 10-15 minutes on a medium temperature.) Top with a cilantro garnish.

Serve over rice or with naan bread.