Chicken Tikka Masala

Georgia Grown

Submitted by Georgia Grown Member Hosnara Begum. Find all her products at the Jar Masala Shop.

“A sumptuous culinary wonder, Chicken tikka masala is a classic curried dish with soft tender chunks of boneless chicken, simmered briefly in delicious & super aromatic spices. This popular entree is usually served with basmati rice or naan. My tikka masala is super easy to make at home and authentic in flavors.”


For the Chicken Marinade:

  • 4 pounds boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain yogurt, plus more for serving
  • 1 ½ tablespoon Garlic and Ginger Paste, or equal parts minced fresh garlic and ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon of salt or to taste
  • 3 tablespoons of the Tandoori & Tikka Masala Spice Blend – (Wooden Spice Spoon included with each Jar Masala Kit)

For the Sauce:

  • ⅓ cup cooking oil
  • 1 tablespoon ghee or melted butter
  • 1 large onion, grated
  • 1 ½ tbsp Garlic and Ginger Paste or equal parts minced fresh garlic and ginger
  • 6 tablespoons tomato puree
  • 1 1/4 teaspoons salt (or to taste)
  • 1 tablespoon sugar (optional)
  • 2 cups heavy cream or half and half, or substitute 1 13.5-ounce can coconut milk
  • 24 Spoons (4 tablespoons) Tandoori & Tikka Masala spice blend (Wooden Spice Spoon included with each Jar Masala Kit


In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet – fry the marinated chicken pieces for 3 minutes on each side or place them on a baking sheet and bake them in a preheated oven at 400 degrees
for 20 – 25 minutes (place under the broiler for 1- 2 minutes for quick char- optional)

In a large saucepan over medium heat, add cooking oil, add the grated onions and cook until golden brown

Add the garlic and ginger paste, and cook for 1-2 minutes

Add tomato puree, sugar, and Tandoori & Tikka Spice Blend and little water, and cook for 2-4 minutes

Add the fried/baked chicken to the sauce, bring the mixture to a boil, then lower the heat and simmer for 5 minutes.

Stir in the cream and cook for another 5 – 8 minutes on medium heat.
Taste for salt (add if needed) and add the ghee or butter, cook for 1-2 minutes and remove from the heat.

Gently stir in a little plain yogurt before serving, and serve with cooked basmati rice or naan.