Chicken Tikka Masala


For the chicken-

2lb chicken breasts

1/2 tsp cumin

1/2 tsp ground coriander

1 tsp salt

1 Tablespoon curry powder

optional – 1/2 tsp cayenne

1 cup plain yogurt

2 Tablespoons avocado oil (or other vegetable oil)

3 cloves of garlic, minced

1 Tablespoon grated ginger (or tube of grated ginger)

For the Tikka Masala-

3 Tablespoons avocado oil (or other vegetable oil)

1 yellow onion, diced

4 cloves garlic, minced

2 tsp grated ginger (or tube of ginger)

1 Tbsp garam masala

1 Tbsp curry powder

optional- 1/2 tsp cayenne

1- 28oz can of tomato sauce

2 tsp sugar

1/2 tsp salt

2/3 c cream

cilantro for topping


  1. Turn your oven on to broil. In a small bowl, mix together the cumin, coriander, salt, curry powder, optional cayenne, plain yogurt, minced garlic, grated ginger, and 2 Tbsp vegetable oil.
  2. Brush the mixture onto the chicken breasts on both sides on a sheet pan. I usually use a rack inside of a pan for even cooking.
  3. Broil the chicken for 15 minutes.
  4. While the chicken cooks, add 3 Tbsp of avocado oil to a dutch oven and heat. Add in the diced onion, minced garlic, grated ginger, garam masala, curry powder, and optional cayenne. Cook for a minute until fragrant.
  5. Add the tomato sauce, sugar, and salt. Stir. Allow to cook while the chicken finishes cooking.
  6. Once the chicken is finished, allow it to rest for 5 minutes.
  7. Once rested, cut the chicken into cubes and add to the dutch oven with the sauce. Stir.
  8. Stir in the cream.
  9. Allow the Chicken Tikka Masala to sit on low while you make sides. We prefer rice and naan bread.
  10. Serve with cilantro leaves on top. Enjoy! This recipe produces a very happy four-year-old at the Starlings’!

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