Chicken Tikka Masala

September 6th 2008
CategoryMain Course
Your rating: None Average: 5 (3 votes)


1 Cup plain yougurt
1 Tablespoon lemon juice
2 Teaspoons ground cumin
1 Teaspoon ground cinnamon
2 Teaspoons freshly ground black pepper
1 Teaspoon ground ginger
2 Teaspoons salt
4 Boneless skinless chicken breasts
1 Tablespoon butter
1 Clove garlic, minced
2 Teaspoons ground cumin
2 Teaspoons paprika
1 Teaspoon salt
8 Ounces tomato sauce
1 Cup heavy cream

Chicken marinated in yougurt and spices then cooked in a tomato sauce. Best served with warm rice or pita bread.


In a large bowl, mix together the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, black pepper, ginger, and 2 teaspoons salt.

Cut the chicken into bite size pieces and then add chicken to the yogurt mixture, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread the chicken on skewers, and discard marinade.

Grill until juices run clear, about 5 minutes per side.

Melt the butter in a large heavy skillet over medium heat.

Saute the garlic for at least 1 minute.

Add 2 teaspoons cumin, paprika, 1 teaspoon salt, and then stir in the tomato sauce and cream. Simmer on low until sauce thickens. Approximately 20 minutes.

Add the grilled chicken and simmer for 10 minutes.