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    You are in: Home / Indian / Chicken Tikka Masala: (East Indian Cuisine) Recipe
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    Chicken Tikka Masala: (East Indian Cuisine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Alan Leonetti's Note:

    Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.

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    1. 1
      CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
    2. 2
      Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      Remove chicken breasts from marinade and discard remaining marinade.
    5. 5
      Place the chicken in a baking dish.
    6. 6
      Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
    7. 7
      When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
    8. 8
      Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
    9. 9
      Serve hot.
    10. 10
      MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
    11. 11
      Place tomatoes and green bell peppers in a saucepot.
    12. 12
      Add 2 cups water and bring to a boil.
    13. 13
      Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
    14. 14
      While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
    15. 15
      Add garlic cloves and water and puree.
    16. 16
      When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
    17. 17
      Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
    18. 18
      Remove pan from heat, strain and return sauce to the pot and bring to a boil.
    19. 19
      Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.

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    Ratings & Reviews:

    • on March 31, 2009


      I'm not sure why I decided to try this Masal recipe over the others but glad I did. After reading the other review of being bland, I made some revisions and this dish is soooo good! I marinated the chicken overnight, used extra fresh garlic and ginger. Omitted all water and subsituted the water that's added to tomatoes(plus I used canned) with chicken broth, added cayenne pepper and alot more garam masala. Also, simmered the garlic and ginger with the tomatoes right at the beginnning. Wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2006


      This tikka masala was very good-- I love the marinade, and suspect chicken prepared this way and then grilled off over hot coals would be fantastic. The masala sauce was pretty bland for my palate. It's missing a little something compared to restaurant versions of this dish. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Tikka Masala: (East Indian Cuisine)

    Serving Size: 1 (1122 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1230.2
    Calories from Fat 810
    Total Fat 90.0 g
    Saturated Fat 48.3 g
    Cholesterol 356.3 mg
    Sodium 269.7 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 8.0 g
    Sugars 27.0 g
    Protein 66.8 g

    The following items or measurements are not included:

    fresh ginger


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