Go Back
Creamy chicken tikka masala with fresh cilantro

Chicken Tikka Masala

Tender curry spiced chicken simmered in a rich, creamy tomato tikka masala sauce with cumin, ginger, cayenne, cinnamon and turmeric.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Indian
Calories: 328
Ingredients Method Notes

Ingredients
  

Tikka Masala Sauce
  • 2 tbsp ghee clarified butter
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tsp salt adjust to taste
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper adjust for heat
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 1 can tomato sauce 14 oz
  • 1 cup heavy whipping cream
  • 2 tsp paprika
  • 1 tbsp white sugar optional
Chicken
  • 1 tbsp vegetable oil
  • 4 boneless skinless chicken breast halves cut into bite size pieces
  • 1/2 tsp curry powder
To Serve
  • cooked basmati rice
  • naan bread
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Heat the ghee in a large skillet over medium heat. Cook the onion for 5 minutes until translucent, then add the garlic for 1 minute.
  2. Stir in the cumin, salt, ginger, cayenne, cinnamon and turmeric and cook for 2 minutes.
  3. Add the tomato sauce, bring to a boil, then simmer on low for 10 minutes.
  4. Stir in the cream, paprika and sugar. Simmer for 10 to 15 minutes, stirring often, until thickened.
  5. Meanwhile, heat the oil in another skillet. Add the chicken, sprinkle with curry powder and cook for about 10 minutes until browned and 165°F.
  6. Add the chicken to the sauce and simmer 20 to 30 minutes. Garnish with cilantro and serve with rice and naan.

Notes

Use coconut milk and oil for a dairy free version. The sauce freezes well for up to 3 months.