"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Tikka Masala Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Tikka Masala, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Bukowick
Added: Friday, January 9, 2009


1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
1 tsp. table salt
2 lbs. boneless, skinless chicken breasts, trimmed of fat
1 cup plain whole-milk yogurt
2 tbsp. vegetable oil
2 medium garlic cloves, minced or pressed (about 2 tsp)
1 tbsp. grated fresh ginger

3 tbsp. vegetable oil
1 medium onion, diced fine (about 1 cups)
3 medium garlic cloves, minced or pressed (about 2 tsp.)
2 tsp. grated fresh ginger
1 serrano chile, ribs and seeds removed, flesh minced
1 tbsp. tomato paste
1 tbsp. garam masala
1 28 oz. can crushed tomatoes
2 tsp. sugar
1/2 tsp. table salt
1/2 cup heavy cream
1/4 cup chopped fresh cilantro leaves

For the chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.

For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch pieces and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Personal Notes:
Personal Notes:
Another great Cook's Illustrated recipe. Mike and I must have the same taste buds, along with the same magazine subscriptions, because I pulled this one out too. A really, really good version of tikka. You can also cook the chicken on the grill if you prefer. KEB




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!