This is the easiest recipe for Chicken Tikka Masala that you’ll find on the internet. My goal was to hit all the main flavors from this classic Indian dish and keep it easy to do at home.
For the Marinade:
- 4-6 oz of coconut milk* (from a can)
- 1 Tsp Garam Masala*
- 1 Tsp Turmeric
- 1 Tbsp Garlic (fresh, minced)
- 1 Tbsp Ginger (fresh, peeled, minced)
- 1/2 Tsp Salt
- A Dash of black pepper.
Cut the chicken into bitesized pieces, then let it marinade for a minimum of 30 minutes, a maximum of 20 hours. Once the chicken is done in the marinade you’ll want to cook it evenly for about 5 minutes, getting the outside of each piece cooked (It doesn’t have to be cooked through). Set aside to finish cooking in the Tikka Masala sauce later.
For the Sauce:
- 2 Onions (chopped) – Brown them in a large frying pan. Then add:
- 1 tsp Turmeric
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1 Tsp Garam Masala*
Heat those spices for about 30 seconds then add:
- 2 Cups of generic tomato sauce (I use tomato basil pasta sauce)
- 1/4 tsp Chili Powder*
- 1/2 tsp Salt
Cook the sauce for about 15 minutes on medium heat so it bubbles thickly and gently. Once it has turned into a paste like consistency, then add:
- 6 oz Coconut Milk (from the can)
- The Chicken (pre-partially cooked, now it will finish cooking)
Cook the chicken for 5-7 minutes to make sure it’s fully cooked, then add:
- A small handful of Fresh Chopped Cilantro leaves & cook for one more minute.
Serve over Basmati Rice and garnish with fresh Cilantro.
Just a few notes about this recipe.
*Cream: Traditionally Chicken Tikka Masala is made with cream instead of coconut milk. I prefer coconut milk and it makes it dairy free but I encourage you to follow your heart ;)
*Garam Masala: I had to order this on Amazon because the stores in my area of Manhattan NYC didn’t seem to have it. If you can’t find it or don’t want to spend the money on a spice you’ll only use a few times, I have tried this without and just increase the rest of the spices a little bit (specifically the cumin and coriander) and it will be VERY good and remind you of every time you had indian food. Again… not the most authentic way but I’m trying to offer these adjustments for convenience and diet while also getting as close to the flavors you’re after as we can.
*Chili Powder: If you follow this recipe, it will not be “hot” spicy at all. It will had LOADS of flavor but it’s not going to tingle on your tongue or make your nose run. If you tend to LIKE heat, I would double the chili powder, even then I don’t think it will be too spicy.
As always, let me know if you try it out and how you like it :) this is one of my favorites and it’s very easy to do, even on a week night for dinner!
Take care :)
Dan