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Apr 7 / JW

Easy Indian-Chicken Tikka Masala

chicken tikka masala

Chicken Tikka Masala is a super popular Indian dish here, as I’m sure you are aware. However, making your own Indian can seem daunting, but I assure you it’s not impossible. If I can do it, so can you! Here goes:

I’ve added some cauliflower to this to add some bulk to it, and it’s also an easy way to add more veggies into your life. You know you want to.

First cut chicken into bite size pieces. Chop cauliflower into the same size.Next mix together chili powder, garlic, ginger, garam masala and greek yogurt. Rub all over chicken and let marinade for a couple hours.

Next mix garlic, onion powder, ground coriander, fennel, black pepper and garam masala in a small dish.

Note: As a topping, I added toasted cashews and yellow mustard seeds, which you can quickly fry in your pan before you begin the sauce:

When you are ready to cook, heat some oil in a large pan on medium, then add the above ingredients.

Let cook for a couple of minutes then add tomatoes, followed by the coconut milk and sugar. Let cook for about 20 minutes.

While the sauce is cooking, you can either add the chicken directly in, or cook separately in the oven(which is what I did). Just place in an even layer on a baking tray(with cauliflower if added) and bake at 180 for about 15-20 minutes. Once cooked, add to sauce and cook for an additional 5 minutes or so. And there you have it…

chicken tikka masala

This curry has a mild heat to it and should please even the pickiest eaters.

Serve with Basmati rice or bread

Here’s the Recipe:

Chicken Tikka Masala


  • 3 Chicken Breasts(or 4 thighs), diced
  • 1 Cup Chopped Cauliflower
  • 1tsp chili powder
  • 2 garlic cloves
  • 1tsp crushed ginger
  • 1tsp garam masala
  • 1Tbl Salt
  • 1/4 Cup Greek yogurt
  • For Sauce:
  • 2Tbl Olive or Grapeseed Oil
  • 1 clove garlic
  • 1tsp ginger
  • 1tsp onion powder
  • 1tsp ground coriander
  • 1tsp ground fennel
  • 1tsp black pepper
  • 1tsp garam masala
  • 1 Can diced tomatoes(about 14oz)
  • 1/2 Cup Coconut Milk

Cooking Directions

  1. Mix ingredients for marinade(the first 6 ingredients) and coat the chicken. Let marinate for 2 hours
  2. Mix spices for sauce. Heat oil in a pan on medium and toast all spices for a few minutes
  3. Add tomatos, cook briefly, then add coconut milk and a bit of sugar if needed. Let simmer.
  4. Heat oven to 180C and cook chicken(and cauliflower) for about 15-20 minutes.
  5. When chicken is done, add to sauce and let cook together for a few minutes.
  6. Serve with Basmati Rice or Naan bread.


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