Chicken Tikka Masala

Chicken Tikka Masala


  • 3 lbs boneless, skinless chicken breasts
  • 3/4 teaspoon cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon kosher salt
  • 3/4 cup Plain whole milk yogurt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger


  • 6 Tbs butter
  • 1 large red onion, finely chopped
  • 2 to 4 cloves Garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 serrano chile – seeded and finely chopped
  • 28 oz can petite diced or crushed tomatoes in puree
  • 2 to 3 tablespoons cups garam masala
  • 1 tablespoon brown sugar
  • 1 1/2 cup heavy cream
  • 1/2 cup chopped fresh cilantro


  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1 tablespoon ground turmeric
  • 2 cups frozen petite peas

Prepare the Chicken

  1. Combine yogurt, oil, ginger, and garlic in a bowl.
  2. Combine cumin, coriander, and kosher salt. Sprinkle on chicken breasts. Refrigerate both yogurt mix and seasoned chicken at least 30 minutes.
  3. Coat chicken with yogurt mixture and grill on medium until cooked through (165 °F internal), turning once. Prepare the sauce while the chicken cooks.

Prepare the Sauce

  1. Melt butter in a large saute pan.
  2. Add red onion and cook until lightly browned.
  3. Add garlic, ginger, salt, and cook for one minute.
  4. Add serrano chile and cook one minute
  5. Add 2 tablespoons garam masala, stir, then add tomato and brown sugar. Taste and add additional garam masala if desired. Simmer 25-30 minutes, stirring occasionally (this is a good time to prepare the rice)

Prepare the Rice

  1. Rinse rice in cold water several times until water runs clear. Drain,
  2. In a 4 quart saucepan, melt butter. Saute rice briefly in butter.
  3. Add turmeric and salt, stir, then add 4 cups of water and bring rice to a boil. Cover, reduce heat to a simmer, and cook 15 minutes until rice is done.
  4. Add heavy cream to sauce, stir and bring just to a simmer.
  5. Add peas to rice, stir/fluff, and cover.
  6. Cut chicken into chunks and stir into sauce. Stir in cilantro. Taste for salt and adjust if necessary.
  7. Serve chicken over rice. Serve grilled flat bread or na’an as an accompaniment.

Source: Modified from Pastor Ryan’s recipe on