Chicken Tikka Masala
Prep time
Cook time
Total time
  • 7 cloves garlic, minced
  • 1 tablespoon + 1 teaspoon fresh ginger, peeled and grated
  • 1 tablespoon + 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 cup whole-milk yogurt
  • ½ tablespoon + 1 teaspoon salt
  • 2 lbs chicken breasts, sliced into long strips, about 1 inch wide
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, halved and thinly sliced
  • ¼ cup tomato paste
  • 8 cardamom pods, crushed
  • ½ teaspoon crushed red pepper flakes
  • 28 oz can whole peeled tomatoes
  • 2 cups heavy cream
  • ¾ cup chopped fresh cilantro
  1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, and cumin, then set aside.
  2. In a medium bowl, whisk yogurt, ½ tablespoon salt, and half of the spice mixture. Add chicken, coat it with the mixture, then cover with plastic wrap. Refrigerator for 1-4 hours (the longer the better). Cover the remaining spice mixture.
  3. In a dutch oven or large pot, heat the olive oil over medium heat. Add the onions, tomato paste, cardamom pods, and crushed red pepper flakes. Cook for about 5 minutes, until the tomato paste darkens and the onions soften. Add the remaining spice mixture, and cook for another 4 minutes.
  4. Add the tomatoes with its juices, carefully crushing them with your hands as you add them to the pot. Bring to a boil, then reduce the heat and simmer for about 8-10 minutes, until the sauce thickens.
  5. Add 1 teaspoon salt, cream and chopped cilantro. Simmer and stir occasionally for 35 minutes.
  6. Move the oven rack to the top row, then preheat the broiler. Line a baking sheet with foil, then place the chicken on the baking sheet. Broil for 10 minutes, until the chicken begins to blacken.
  7. Allow the chicken to cool down slightly, then slice into bite-size pieces. Add the chicken to the sauce, and cook for another 15 minutes. Serve with basmati rice, and garnish with more chopped cilantro (optional).
Recipe by Sprig and Flours at