Dinner Table

Chicken tikka masala

I love chicken tikka masala. It’s creamy, rich and spicy enough to charge up the taste buds. In addition, the sauce can be made ahead of time, so serving it for a crowd does not present a problem. I like to serve it with our 2018 Chalk Hill Merlot Los Amigos Vineyard.


For the chicken

  • 1 ½ pounds boneless, skinless chicken thighs, cut in quarters
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt

For sauce

  • 2 tablespoon butter
  • 1 large onion, diced
  • 1 ½ tablespoons garlic, finely grated
  • 1 tablespoon ginger, finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 14 oz can tomato puree
  • 11 teaspoon chili powder
  • 1 ½ cups whipping cream
  • 1 teaspoon brown sugar
  • 1 handful of chopped fresh for garnish cilantro


  1. In a bowl combine chicken with all spices and let sit in fridge for 15 minutes to an hour. Barbeque chicken on medium/high for 3 minutes per side. Set aside.
  2. Melt butter in large skillet and fry onions until soft (about 3 minutes). Add garlic and ginger and then add powdered spices to incorporate.
  3. Add tomato puree and chili powder and simmer for 15 minutes, until sauce thickens. Stir in cream and sugar, Add chicken and cook an addition 7-8 minutes. Add water or stock is sauce appears too thick.
  4. Garnish with cilantro and serve with rice and naan.

Serves 6

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