I think if you forced me to name my favorite cuisine, it would probably be Indian.
Chicken Tikka Masala is one of my favorites Indian dishes – even my kids love it! It is basically chunks of chicken that’s marinated in spicy yogurt and then grilled. Then you mix up a spicy, creamy, delicious sauce and serve it all over rice or with fresh naan bread. It’s so good!
More Chicken Recipes
- PF Chang’s Chicken Lettuce Wraps
- Cream Cheese Chicken Enchiladas
- Panda Express Sweet Fire Chicken
- Chicken Fajitas
- Chicken Parmesan Sloppy Joes
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Yield: 4 servings
Chicken Tikka Masala
Prep Time
30 minutes
Cook Time
30 minutes
Additional Time
1 hour
Total Time
2 hours
Ingredients
For the marinade:
- 1 cup plain yogurt
- 1 tablespoons lemon juice
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh ginger, minced
- salt and pepper, to taste
- 1 pound boneless skinless chicken breasts, cut into chunks
For the Chicken Tikka Masala:
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 jalapeno, minced (use less if you don’t love spiciness)
- 1 teaspoon ground coriander
- 1 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 8 ounce can tomato sauce
- 1 cup full-fat coconut milk, from a can in Asian section of supermarket
- salt and pepper, to taste
- cilantro, for garnish
- rice, for serving
Instructions
- If using bamboo skewers, soak them for about 30 minutes. If using metal, no need to do anything!
- Whisk together yogurt, lemon juice, cumin, cinnamon, cayenne, ginger, and salt and pepper until smooth. Stir in the chunks of chicken. Cover and refrigerate for at least an hour.
- When ready to cook, heat a grill to medium-high heat and lightly oil the grate. Thread the chicken onto the skewers; cook until the juices run clear, turning every 3 or 4 minutes. Set aside.
- Heat coconut oil over medium heat in a large skillet. Add garlic and jalapeno and cook until the garlic is fragrant, less than a minute. Add the spices and tomato sauce; stir until combined. Whisk in coconut milk and check to see if it needs salt and pepper. Put the cooked chicken into the sauce, cover, and simmer for about 15 minutes or until the sauce has thickened slightly.
- Serve hot, over rice with cilantro to garnish.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 100mgSodium: 575mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 42g
nicole @ I am a Honey Bee says
ooo love this. I always just order Indian for take out. I gotta try this at home.
Andi @ The Weary Chef says
I love tikka masala but have always been too intimidated to try making it myself. This looks really easy, and I even have all the spices already in my cabinet. Thanks for the recipe, Amanda!
Karen @ The Food Charlatan says
Chicken Tikka Masala is the beeeeest. I would probably pick Indian food too…Oh wait maybe Mexican or Peruvian. Bring on the spice :) Sounds like a fun restaurant rival movie!!
Erin | The Law Student's Wife says
Love the memory of being at your BFF’s house! I am now craving tikka masala AND lasagna simultaneously, a sensation I didn’t think was possible until this moment. Well done.