Chicken Tikka Masala

Chicken Tikka Masala
  • Prep Time: 30
  • Total Time: 75
  • Servings: 6

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About this Recipe

Delicious and creamy combination of Indian spices with tender pieces of boneless chicken.


6 Cloves garlic, minced
4 tsp (20 mL) Freshly grated ginger
4 tsp (20 mL) Turmeric
2 tsp (10 mL) Garam masala
2 tsp (10 mL) Ground coriander
2 tsp (10 mL) Ground cumin
1.5 cups (375 mL) Yogurt
1 tsp (5 mL) Kosher salt
2 Packages (4 pieces) Mina™ Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) pieces
3 tbsp (45 mL) Ghee or vegetable oil
1 Onion, diced
.25 cup (60 mL) Tomato paste
6 Cardamom pods, crushed
.5 tsp (2 mL) Red chili flakes
1 (28 oz/796 mL)) Can diced tomatoes
2 cups (500 mL) Whipping cream
.75 cup (175 mL) Fresh cilantro, divided


COMBINE garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl.

WHISK yogurt, salt and half the spice mixture in a medium bowl, add chicken and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Reserve the remaining spice mixture for later.

HEAT ghee in a large pot over medium heat. Add onions, tomato paste, cardamom and chilli flakes. Cook stirring frequently for 3-4 minutes. Add reserved spice blend and continue to cook, stirring often, for 3-4 minutes or until a golden colour develops. Add tomatoes, bring to a boil, reduce heat and simmer, stirring frequently, for 8-10 minutes. Add cream and ½ cup (125 mL) of the cilantro. Simmer stirring occasionally until sauce thickens, about 30-35 minutes.

PREHEAT broiler to high heat. Arrange chicken on a parchment lined baking sheet. Broil chicken for 8-10 minutes, turning once until char marks appear. Remove chicken from heat and add to sauce. Stir to combine. Allow to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Garnish with remaining cilantro before serving.


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