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Best Chicken Tikka Masala

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Chicken Tikka Masala is one of the most popular Indian recipes in the world–and for good reason. I like mine rich and creamy, with a lot of sauce to mix in with the rice and scoop up with the bread. A printable copy of this recipe can be found at

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Chicken Tikka Masala Recipe:
Ingredients for chicken tikka:
2 lbs boneless, skinless CHICKEN
1 cup plain YOGURT
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
2 Tbsp LEMON JUICE
1 Tbsp CORIANDER POWDER
1 Tbsp GARAM MASALA
1 Tbsp CUMIN
SALT

Ingredients for masala sauce:
1 ONION (chopped well)
2 tsp GARLIC (minced)
2 tsp GINGER (minced)
1 JALAPENO PEPPER (finely chopped, optional)
or ½ tsp RED PEPPER FLAKES (optional)
1 Tbsp TOMATO PASTE
1 28oz can CRUSHED TOMATOES
1 pint HEAVY CREAM
½ cup CILANTRO (chopped)
2 tsp CORIANDER POWDER
½ tsp CHILI POWDER
1 tsp TURMERIC
1 tsp CUMIN
1 tsp GARAM MASALA

Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into strips that are easier to handle while marinating and cooking–later I'll cut the chicken into bite-sized pieces to add into the creamy masala. Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.

After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.
In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce. Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don't–it'll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).
Add 28oz can of crushed tomatoes.
Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.
After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes.
Add chopped cilantro.
Chop the cooked chicken strips into bite-sized pieces and stir into the masala.
Remove from heat and serve over rice.
Enjoy.

The music is "Firmament" byKevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
Firmament by Kevin MacLeod is licensed under a CC Attribution 3.0.
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Kevin MacLeod's fantastic music selection can be found at

This video was shot with a Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.

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