“The first time I had Indian food was with the Shacklett Lab for a celebration lunch. I had no idea what to order, so someone suggested Chicken Tikka Masala. I got served two tiny cubes of chicken, but in a very flavorful sauce. Now some may try to correct me and tell me I should put this among the ‘English’ recipes. I was surprised to find out that this is actually the national dish of England and was likely developed by Indian immigrants to England. But clearly, the spices are Indian, it always gets served with naan and raita and other Indian-spiced rice dishes, so I’m putting it here.” – April Ferre
Chicken Tikka Masala
Ingredients
For the Marinated Chicken:
- 1 Cup Plain Yogurt
- 1 1/2 Tablespoons Garlic Pressed
- 1 Tablespoon Ginger Grated
- 2 Teaspoons Garam Masala
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 1 Teaspoon Kashmiri Chili
- 1 Teaspoon Salt
- 2 Pounds Boneless, Skinless Chicken Breast In Bite-Sized Pieces
For the Sauce:
- 2 Tablespoons Oil
- 2 Tablespoons Butter
- 1 Large Onion Finely Chopped
- 1 1/2 Tablespoons Garlic Pressed
- 1 Tablespoon Ginger Grated
- 1 Teaspoon Garam Masala
- 1 Teaspoon Cumin
- 1 Teaspoon Turmeric
- 1/2 Teaspoon Ground Coriander
- 14 Ounces Tomato Sauce
- 1/2 to 1 Teaspoon Kashmiri Chili To Taste
- 1 Teaspoon Salt
- 1 1/2 Cup Heavy Cream
- 1 Tablespoon Brown Sugar
- Extra Cream or Yogurt As Needed
- Fresh Cilantro Chopped, For Garnish
Instructions
- In a medium, combine ingredients for marinade, mix well to combine. Add chicken and toss until well coated. Refrigerate overnight.
- Heat oil in a large skillet over medium heat. Shake off the majority of the marinade and cook chicken in batches. Remove from pan and set aside.
- Add butter and sauté onions until soft. Add garlic and ginger and cook 60 seconds until fragrant.
- Add garam masala, cumin, turmeric and ground coriander. Mix well and cook a few seconds, but do not allow to burn.
- Add tomato sauce and stir to combine. Add Kashmiri chili and salt to taste. Let simmer for 10 to 15 minutes, stirring occasionally until sauce starts to thicken.
- Add cream and brown sugar. Taste sauce and adjust seasonings as needed. If it is too spicy for your taste, you can add a little extra cream or yogurt.
- Simmer as needed to achieve the desired consistency. Add back chicken and simmer a few minutes more to warm through.
- Serve garnished with cilantro along side naan and raita.
2026 Adapted Recipe – April Ferre – Adapted from Cafe Delights
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