Chicken Tiki Masala

I hadn’t cooked Indian food before so I dived into one of my favorites at the Indian restaurant, chicken tiki masala. I’ve never been to India, but I have been to London, and what was the best food I had in London? Indian food. The Brit’s love their tiki masala and for good reason. Tiki masala is flavorful, aromatic and slightly spicy. And when done at home, the chicken tiki masala tastes better than that at an Indian restaurant. Enjoy!


chicken tiki masala ingredients: onion, garam masala, ginger, garlic, tomatoes, heavy cream, yogurt, cumin, coriander, cayenne, chicken, cilantro



marinate the chicken in yogurt, salt, cumin, coriander, and cayenne



form your sauce with sauteed onion, garam masala, ginger, garlic, stir in tomatoes and simmer till flavors meld



dip chicken into yogurt mixture and broil chicken until lightly charred



cut chicken into chunks and stir into warm sauce, stir in cilantro and season with salt.



serve your chicken tiki masala with basmati rice or naan, enjoy


Chicken Tiki Masala
Recipe type: Chicken
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Chicken Tiki Masala when done at home can taste better than that at an Indian Restaurant.
  • 6 tb vegetable oil
  • 1 onion, chopped fine
  • 1 tb garam masala
  • 1 tb grated fresh ginger
  • 2 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • ⅔ cup heavy cream
  • 1 cup plain Greek yogurt
  • Salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 2 lbs boneless, skinless chicken breasts, trimmed and pounded if necessary
  • ¼ cup minced fresh cilantro
  1. Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil lined rimmed backing sheet.
  2. Combine oil and onion in Dutch oven and cook over medium-high heat until onion is softened, about 5 minutes. Stir in garam masala, ginger, and garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer gently, stirring occasionally until flavors meld, about 15 minutes. Stir in cream, cover, and keep warm.
  3. Meanwhile, combine yogurt, 1 tsp salt, cumin, coriander, and cayenne in medium bowl. Pat chicken dry with paper towels. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on prepared wire rack. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and chicken registers 160 degrees, 10 to 18 minutes, flipping chicken halfway through cooking.
  4. Cut chicken into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro and season with salt to taste. Serve.


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