This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

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  • Preheat a grill for high heat.

  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

  • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

404 calories; 28.9 g total fat; 143 mg cholesterol; 1592 mg sodium. 13.3 g carbohydrates; 24.6 g protein; Full Nutrition


Reviews (2212)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2007
I have visited 4 different Indian restaurants over the last 2 years (since being introduced to Indian food). I LOVE chicken tikka masala. This recipe tastes above and beyond all the restaurants I've been to. It's also at least twice as spicy. During my first attempt at this recipe I made it verbatim minus the salt. Turned out perfect but a bit spicy for my taste. My second batch was double. Again I left out the salt (per reviewers' suggestions) and halved the cayenne. Deliciously met my Indian food requirements. My suggestions to you all: 1. Leave out the salt altogether 2. The recipe as written is pretty spicy. Make it the first time as written (minus the salt) but if the spiciness is more/less what you want than modify it the next time. 3. Please don't diss this recipe without trying a few modifications of your own. This is the first chicken tikka masala recipe I ever tried. It turned out wonderfully but it was way too spicy in the beginning and I listened to the salt warnings so I modified it slightly. This is the only recipe I will ever use for this meal.!!!!!:-) Read More
(1498)

Most helpful critical review

Rating: 1 stars
05/02/2003
Good grief! This recipe as written has WAY too much salt in it! My fiance and I couldn't even finish it the salt was overpowering. 7 teaspoons in all. I am going to try it again with about 1/2 teaspoon for each sauce (the marinade and the tomato cream sauce.) Read More
(523)
2913 Ratings
  • 5 star values: 1868
  • 4 star values: 660
  • 3 star values: 166
  • 2 star values: 95
  • 1 star values: 124
Rating: 5 stars
01/03/2007
I have visited 4 different Indian restaurants over the last 2 years (since being introduced to Indian food). I LOVE chicken tikka masala. This recipe tastes above and beyond all the restaurants I've been to. It's also at least twice as spicy. During my first attempt at this recipe I made it verbatim minus the salt. Turned out perfect but a bit spicy for my taste. My second batch was double. Again I left out the salt (per reviewers' suggestions) and halved the cayenne. Deliciously met my Indian food requirements. My suggestions to you all: 1. Leave out the salt altogether 2. The recipe as written is pretty spicy. Make it the first time as written (minus the salt) but if the spiciness is more/less what you want than modify it the next time. 3. Please don't diss this recipe without trying a few modifications of your own. This is the first chicken tikka masala recipe I ever tried. It turned out wonderfully but it was way too spicy in the beginning and I listened to the salt warnings so I modified it slightly. This is the only recipe I will ever use for this meal.!!!!!:-) Read More
(1498)
Rating: 5 stars
04/23/2007
This was sooo good! We loved it! I did make some changes. In the marinade I used 1 tsp. garam masala instead of cinnamon and only 1 tsp salt. I marinated all day. For the sauce I used 3 cloves garlic. I doubled the amount of the sauce which I would definitely recommend doing or there won't be enough to soak up with rice.:) For a doubled recipe I used 2 tsp cumin 2 tsp paprika and 3 tsp garam masala (garam masala is KEY!) and only 1/2 tsp salt. I used a 15oz can of tomato sauce and about 1.75 cups heavy cream (we'll try coconut milk next time). Seriously this tasted just like the chicken tikka masala we get at our favorite Indian restaurant. Would be delicious with Naan! Read More
(1362)
Rating: 4 stars
02/12/2008
Excellent with the following changes--1) For medium heat omit all cayenne pepper. Believe it or not the black pepper in the marinade provides plenty of heat. 2) Choose a jalapeno pepper with a rounded tip & remove the seeds. The rounder the more mild the more pointed the hotter the pepper. 3) Aside from a sprinkle of salt in the sauce omit all salt. 4) If you don't want to fire up the grill make a makeshift "grill" using a cookie rack over a foil-lined cookie sheet. Place the marinated chicken on the rack and broil on high (@ 5 min. each side) I also used thigh instead of breast meat & used olive oil instead of butter to saute the garlic & jalepeno. For easy sides I served with basmati rice naan choli/garbanzo beans & raita (all from Trader Joes). Enjoy! Read More
(954)
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Rating: 1 stars
05/02/2003
Good grief! This recipe as written has WAY too much salt in it! My fiance and I couldn't even finish it the salt was overpowering. 7 teaspoons in all. I am going to try it again with about 1/2 teaspoon for each sauce (the marinade and the tomato cream sauce.) Read More
(523)
Rating: 5 stars
02/21/2007
This is excellent tastes just like at our local restaurant. I made the following changes: for the marinade I used 5 tsp of garam masala in place of the cumin/cinnamon/cayenne (it's a mixture of these spices and others.) I only used 1 tsp of pepper and 1 tsp of salt plus added two crushed garlic cloves. I marinated all day. For the sauce I added one chopped onion and my spice mixture was 1 tsp cumin 1 tsp paprika 2 tsp garam masala no salt. I excluded the jalapeno but added a dash of cayenne. Wonderful! The second time I made it I doubled the sauce to have lots of extra to top our basmati rice. Read More
(392)
Rating: 5 stars
01/25/2004
This recipe was so delicious that my toes curled up I fell over in a pleasure-induced coma and floated to heaven! I will never have to go to an Indian restaurant again for my favorite dish! The other reviews are right I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside I couldn't use my grill so I baked the chicken on a rack at 475 degrees until done and it came out perfectly fine. I like extra sauce to soak my jasmine rice so next time I will either add less chicken or more cream and tomato sauce. The Indian restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. THIS RECIPE IS A KEEPER! Read More
(270)
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Rating: 4 stars
06/09/2007
We loved this. I did change a few things after reading a few other reviews. I only added 1/2 the jalapeno pepper I reduced the salt to 1 tsp in the marinade and 1/2 tsp in the sauce. I used 1 tsp of garam masala instead of cinnamon in the marinade. I doubled the sauce recipe and added 3 teaspoons of the garam masala to what was already called for. I also marinated the chicken 30 hours; I was going to just marinate it all day but something came up and we were unable to cook it that night so I just cooked it the next night. It was tender and delicious. We grilled it on the barbecue and served it over rice with Naan. Thanks for sharing this recipe! 5 Stars with the changes! Read More
(148)
Rating: 5 stars
08/08/2011
Minus the salt we absolutely loved this recipe! Added 2 tsp of garam masala to the yogurt marinade. Never made it to the tomato cream sauce as my boys were hovering around the grill eating the chicken as I removed it. Absolutely wonderful! Read More
(148)
Rating: 3 stars
01/25/2004
This was so salty we couldn't even eat it! I should have salted to taste but instead went by the recipe. I thought it would be okay since I like salt anyway. I really can't say how good it would be without all the salt I can just tell you to definitely taste before you add! Read More
(113)