Authentic Chicken Tikka Masala

Authentic Chicken Tikka Masala

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"This authentic chicken tikka masala dish follows an old family recipe."

Ingredients 3 h 15 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  3. Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
  4. Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
  5. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
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Reviews 71

  1. 95 Ratings


I found this recipe this past Tuesday evening and because of my busy schedule, I knew I was going to have to wait until this weekend to make it. My mouth has been watering all week just thinking about it. Well let me just say that it was WELL worth the wait.... served over Jasmine rice and I absolutely LOVED it! I made a double batch to have plenty to eat thru the weekend and maybe for lunch at work next week. I made a couple of changes from the written instructions, and it came out just fine. 1) I wasn't too sure about the idea of baking yogurt-covered chicken, plus I don't trust the oven in my apartment, so I decided I'd cook them by simmering them with the rest of the ingredients. I cut the chicken into small cubes (about sugar cube size), rather than strips to help them cook more quickly. I marinated them as directed, then added them (including all of the yogurt marinade) where directed to in the instructions. Simmered everything for about 15-20 minutes to make sure everything was cooked. The chicken stayed extremely tender since I didn't give it a chance to dry out in the oven. 2) I realized as I was opening the tomato paste that I bought the one with italian spices in it...sigh... So I scrapped the paste and went with a can of tomato sauce instead, and just left out the water the recipe calls for. 3) Added an extra 1/4 cup of cream to make the sauce go a little further.


Mmmmmmmm.......So yummy!! I followed the recipe for the most part and it was delicious! I only marinated the chicken for about 30 minutes and it was so good I started eating it before I added it to the sauce. Sorry about the bad photo, it smelled so good I started to eat before I remembered to photograph it.


This was delicious! The only thing I changed was to use some bird's eye chilis from our garden instead of green chilis. Good flavors and spice level. Ate with some naan, and everything was yummy!