Chicken Tikka Masala

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Chicken Tikka Masala

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Grilled Chicken
1-½ lbs boneless skinless chicken breasts cut in 2-inch cubes
1-teaspoon sea Salt
1 Tablespoon curry powder
1-teaspoon garam masala ground
½ cup milk yogurt plain whole
2 Tablespoons Lemon Juice
2 Tablespoons sunflower oil
Tikka Masala Sauce
4 Tablespoons unsalted butter
1 cup red onion roughly chopped
1 inch piece Ginger
3 garlic cloves peeled
1 Tablespoons dry fenugreek leaves
1-teaspoon curry powder
½ teaspoon garam masala
2 cups Canned tomatoes chopped
1-cup Water
½ cup heavy cream
  • Medium


  • Grilled Chicken

  • Tikka Masala Sauce



Tikka Masala is Britain’s national dish. It is created from India’s Butter Chicken dish. Tikka is a boneless piece of meat, and Masala is a spicy sauce. There are two parts to this recipe. The first is to grill the chicken, and the next is to prepare the sauce and add grilled chicken to the sauce.

This recipe was provided by Rupen Rao, an Indian food entrepreneur and cookbook author. Rupen has launched his line of delicious Indian simmer sauces, which can be purchased online on his website.

How to Prepare Tikka Masala:

  1. Mix ‘Grilled Chicken’ ingredients in a medium bowl. Spread on a cookie sheet and set aside.
  2. Pre-heat oven at 425 F.
  3. Place cookie sheet in the oven and bake for 30 minutes. Flip the chicken pieces after 20 minutes.
  4. Meanwhile, in a 3-qt Dutch oven over medium heat, add all the ‘Tikka Masala Sauce’ ingredients.
  5. Bring to a boil and remove from heat.
  6. Puree the sauce in a blender and bring it back to the Dutch oven over medium heat.
  7. Add chicken pieces to the sauce and stir. Cook COVERED on low heat for 20 minutes. Adjust salt, if required.
  8. Add a couple of tablespoons of water if the curry is too thick.
  9. Serve with good quality garlic naan.

Photo credit: Michael Hays

Rupen Rao

Rupen Rao is a DC-based Indian cook.  Originally from Mumbai (Bombay) India, Rupen has been teaching Indian cooking over the past 13 years.  He teaches Indian cooking at ICE (International Culinary Education) in New York, Havens Kitchen in New York, Brooklyn Kitchen in New York, Culinaerie in Washington, DC, Southern Season in North Carolina and Cook school in Philadelphia. He learned from his sole inspiration–his Mom.  Hence, Rupen's recipes are both authentic and functional. He uses shortcuts and techniques that he's learned over the years to make Indian cooking simple. He is an author of 3 Indian cookbooks, has a line of spice blends available on his website at

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