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Chicken Tikka MasalaTHE HEALTHY FOODIE(54)
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Chicken Tikka Masala
The Healthy Foodie
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|Calories550Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kao G. 2 months ago
I added 1/2tsp kashmiri chili powder to the marinade and left out the ground cinnamon and saved half the garlic and ginger to cook with the onions. I used peanut oil with some butter instead of ghee. I added a cinnamon stick, black mustard seeds, and cumin seeds to the pan right before the remaining spices. I used mostly coconut milk (with just a bit of cream) and added the extra yogurt marinade to the sauce. I served with green onion, rice, and naan and it turned out amazing!
Dogus Kozal 6 months ago
Loved it. Definetely will do it again. I cooked in one and a half hour period and doubled the spices. Came out really delicious.
Jen 7 months ago
Delicious! I added a little extra garam masala and also added honey to counterbalance the tomatoes a little bit. This is the closest I've been able to get to Indian restaurant quality masala!
Perez a year ago
Excellent recipe! Requires a good bit of effort, and it is well worth the time.
Tyler Cypret a year ago
This was very good!! Great blend of spices and tomato!! The chicken was great and the rice really added dimension to this dish!!
Lintang Hutama a year ago
double the spices and salt. best recipe
Shep McLeod a year ago
Great, and I goofed by adding the coconut milk early. Thickened a little with wondra before adding chicken and still added some cream. Also followed suggestion of doubling the spices…except cayenne.
Robert Riccetti 2 years ago
One of my favorite recipes in Yummly.
Lynnette 2 years ago
This was delicious and I will definitely make it again. I’m glad I read the reviews first and decided to double the spices. If you don’t, this dish will be pretty bland. I am a lightweight when it comes to spicy food and this was pretty spicy with the double dose of cayenne pepper, I will not do that next time. Other small tweaks I made were; I used chicken broth in place of the water because I had some left over, I used sour cream in place of the yogurt because I didn’t have yogurt on hand, and finally I used sesame oil in place of the ghee. I didn’t have ghee and a google search said sesame oil is a good substitute. Luckily I had some garlic naan from Trader Joe’s in the freezer, because it rounded out this delicious dish quite nicely.
George 2 years ago
Oh man my wife 💞😍 and I love this one. Although twerked it a bit. I added some tamarind and Kashmir 🌶️ powder for sme heat. It really was delicious 😋.
michelle 2 years ago
turned out good im not much of a Indian food person but i made it for my husband and he loved it
Tommy 2 years ago
I should’ve made the sauce before the chicken because the chicken was a bit hard after sitting for a few minutes.
Lindsay Muir 2 years ago
Love this recipe! Definitely worth a trip to an Indian grocery store to stock up on spices. I would recommend using chicken thighs instead of breasts - so tasty! My new favorite way of getting delicious charred and flavorful chicken without needing a grill!
Lawrence B. 2 years ago
Not what I was expecting from a tikka Masala but still very delicious!
Scott 2 years ago
It was a little bland. Wouldn’t make again
Cindy G. 2 years ago
Delicious! My husband said it was one of the best meals I’ve made.
Allison Connor 3 years ago
This was DELICIOUS! Absolutely delicious! I’ve been wanting to make Tikka Masala for a long time. I finally did using Sonia’s recipe, and I am so glad! Thank you to The Healthy Foodie and to Yummly! My husband thanks you, too!
Ruth Cusack 3 years ago
Really good. if you like some spice, add some chilli!
Roberts 3 years ago
I would crush the tomatoes even more so they aren’t as chunky. I would use less tomatoes to have a less acidic flavor... so perhaps using 50-75% of the recommended amount. Other than that, it tasted almost the exact same as our local favorite Indian reataurant!
Shane Thompson 3 years ago
Loved it. Would make it spicier for personal taste. Flavors spot on
Verma 3 years ago
Very nice recipe! I tweaked it a bit for a slightly spicy palette by adding a little more red cayenne pepper and a Pinch of sugar to offset the tangy taste of tomatoes !
Tim 3 years ago
Whole family gave this recipe thumbs up! Delicious flavor and we served it on top of Jasmine rice. I did add a dollop of yogurt to the sauce when I added the heavy cream. Will definitely make this dish again!
Barakat 3 years ago
Perfect recipe! The chicken was well-spiced and cooked to perfection!
Juli Afanador 3 years ago
added more spices than the recipe called for; it had a strong tomato flavor that we wanted to fill out with some turmeric and crushed red pepper. after we made our adjustments, it was delicious! the texture was lovely and the portions were great.
Jim 3 years ago
Easy and tasty dinner!
DJ 3 years ago
Turned out really good. I did tweak the spice amounts to my liking. For those that want more flavor or spice considering increasing the spice amounts listed. But overall easy recipe to follow. Thank you!
Yummly User 3 years ago
I made this with some modifications based on another recipe from Aarti on food network. Instead of ginger and garlic I used garlic ginger paste from an international store. ($2). Stuff is amazing. Do yourself a favor and use boneless skinless chicken thighs, more forgiving than breasts. 1.5 pounds for two people. Marinade consisted of GG paste, yogurt, and spices as listed. Sauce started with a little olive oil as well as 3 tbs butter, 1/2 chopped onion, 2 minced Serrano peppers, GG paste and 2 tbs tomato paste. Simmer on lowest setting. Just grill the chicken on the stove and follow it up with a few minutes in a hot oven. Taste the sauce along the way, chances are you will need to add something. Remember garam masala is just a blend of cardamom, cumin, coriander, and cinnamon. Toss in some chopped Mehti leaves while simmering. When done, carefully put in a blender (pain but worth it). This will give it a creamy consistent texture. Put sauce back in the pan add the chicken and 1/2 to full cup of heavy cream. This will give it that classic orangish look and give a richness. Simmer 5-10 minutes more. Boom perfect. Serve with warm naan bread.
The Mad King 3 years ago
It was Excellent. I would definitely make this again.
Harriet 3 years ago
It was delicious. I prepped everything the day before, so the next day there was little to do. I served it with coconut sticky rice.
Sam Rosiek 3 years ago
I thought it was delicious, used coconut milk not cream and added an extra 1/2 cup. Spicy but good. Husband said it was too tangy. Perfect with rice Made home made naan to sop up sauce. A lot left over to freeze. Next time will cut sauce in half or add more chicken as I used s chicken filets not chicken breasts