Recipe: Chicken Tikka Masala

It is my wife’s favorite Indian dish (Well… kind of… According to the Wikipedia, it is a british cuisine…), at a local indian restaurant.

I because I had this dish only in a couple restaurants, and each were quite different from the other, so I don’t know what is the “Real” Chicken Tikka Masala. This is a combination of several recipes I found online, and arranged by me, based on what I had in my fridge and pantry… (as always…)

Ingredient (for a lot!):

  • Chicken Tikka
    • Chicken (2LB: I used 1 Pack of Breast, and 1 Pack of Thigh)
    • Plain Yogurt (6 Oz or one individual pack)
    • Garam Masala (2 TBS)
    • Lemon Juice (1 TBS)
    • Ginger (2 tsp : I used Ginger Paste in in a Tube, but finely chopped fresh ginger would work as well)
    • Garlic (3 cloves)
    • Salt/Pepper
  • Curry (Gravy? Sauce??)
    • Garlic (2 cloves)
    • Ginger (3 tsp : Again, I used The Tube, but fresh one would work)
    • Onions (2 Medium Size)
    • Mushroom (1 Pack)
    • Diced Tomato (1 Can)
    • Coconut Milk (1 Can : 13 Oz)
    • ** Cumin Seeds, Turmeric, Coriander Seeds, Curry Powder, Red Pepper Flakes (1 tsp each)
    • ** Geeta Pudina Tikka Spice & Stir (I had this pre-made sauce and it came with the spice mix. I used the spice mix came with this, but it should be able to be replaced with the one above. The Spice Mix was really good, but the Sauce was bit too sweet to my taste and you don’t have to have this item…)
  • Yellow Rice
    • Rice (3 cups)
    • Butter (1 TBS)
    • Turmeric (1/2 tsp)
    • Paprika (1/4 tsp)


  • Chicken Tikka
    1. Cut Chicken in bite Size
    2. Mix Yogurt, Garam Masala, Lemon Juice, Ginger, finely chopped Garlic, pinch of salt and Pepper, and marinate the chicken in a Gallon Ziploc Freezer Bag for a few hours to an over night in a fridge
    3. Pre-Heat Oven for 450°F
    4. Place the marinated chicken on a rack on a oven pan (so that the chicken is raised), and then place on middle rack
    5. Set Timer for 20 min, and start working on the Sauce; After 20 min, you need to flip the chicken and cook for another 15 min
  • Curry, Sauce, Gravy or whatever…
    1. Chop Garlic, Slice Onion, and Cut Mushroom into quarter
    2. Heat medium size pot, pour some olive oil, and put Garlic and Ginger
    3. Add onion and cook until it get soft, then add mushroom, and then the Spice Mix
    4. Keep cooking in high heat until Onions get caramelized
    5. Add Tomato Can, and once it’s back to boil, reduce to medium heat
    6. Cook until the water is reduced to almost like paste like texture, then add coconut Milk (and I added the pre-made sauce at this point as well)
    7. Mean while, flip the chicken, and start cooking the rice
    8. Add chicken and cook for 10-15 min to get the flavor soak into the chicken
  • Rice
    1. Wash rice, and add water to the rice cooker’s direction
    2. Add Butter, Turmeric, and Paprika, and stir
    3. Start the rice cooker as its direction

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