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Chicken Tikka Masala

Chicken Tikka Masala

A delicious Indian inspired dish that actually originated in England. Warm curry spices are infused into a creamy tomato sauce then  sauteed chicken is added to create a meal that's loaded with flavor!
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 352kcal
Author Nicole Crocker


  • 1 1/2 pounds Boneless skinless chicken thighs
  • 1 Tablespoon Vegetable oil
  • 2 teaspoons Salt
  • 2 teaspoons Garam masala
  • 2 teaspoons Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground turmeric
  • 1/2 teaspoon Ground black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1/8 teaspoon Ground cardamom
  • 2 Tablespoons Clarified butter, (Ghee) ,or more as needed
  • 1 Large Vidalia onion ,chopped
  • 1/4 Cup Tomato paste
  • 4 Cloves Garlic ,finely grated
  • 1 Tablespoon Finely grated ginger
  • 1 Cup Crushed tomatoes
  • 1 ,13 ounce can Coconut milk
  • 1/2 Cup Chicken broth
  • 2 Tablespoons Chopped fresh cilantro
  • 1/2 teaspoon Crushed red pepper flakes
  • Salt and pepper to taste


  • Place chicken in a bowl and drizzle with vegetable oil; toss to coat.
  • In a small bowl whisk salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together.
  • Season chicken with spice mixture and turn to coat evenly.
  • Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
  • Reduce heat under the skillet to medium-high. Stir onion into skillet; sautee until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Sautee until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
  • Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  • Stir chicken, any accumulated juices from the chicken, cilantro, and crushed red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
  • Serve over rice.


Calories: 352kcal | Carbohydrates: 10g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 180mg | Sodium: 1638mg | Potassium: 837mg | Fiber: 2g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 12.1mg | Calcium: 57mg | Iron: 3.7mg