Best Chicken Tikka Masala Recipe

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For marinating the chicken:

12 ounces boneless and skinless chicken breasts, chopped

1 cup plain 2% fat greek yogurt (about 6-7 ounces)

1 tablespoon garam masala

1 tablespoon lemon juice (about half a lemon)

2 teaspoons black pepper

1/4 teaspoon ground ginger

For the sauce:

15 ounce can tomato sauce or puree

2 cups heavy whipping cream

1 jalapeño, seeded and diced

5 garlic cloves, minced

1 tablespoon butter

4 teaspoons garam masala

1 teaspoon paprika

1/2 teaspoon salt

For serving:

basmati rice or naan

cilantro or parsley


  1. Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
  3. Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.
  4. Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

Original recipe visit: Best Chicken Tikka Masala @

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