Chicken Tikka Masala
For marinating the chicken:
  • 1½ cup plain yogurt
  • 1 tbsp garam masala
  • juice of 1 lemon
  • 2 tsp ground black pepper
  • ½ tsp ground ginger
  • 600g boneless and skinless chicken breasts cut into bite size pieces
For The Gravy
  • 2 tbsp cooking oil
  • 7 garlic cloves, minced
  • 1 white onion,chopped
  • 15 oz can diced tomato, pureed on a blended
  • 1 cup whipping cream or all-purpose cream
  • 1 tbsp butter
  • 2 tbsp garam masala
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp sugar
For Serving
  • Basmati rice
  • cilantro, chopped
  • naan or pita bread
  1. Marinate the Chicken:Combine the first five ingredients in a large bowl and mix well. Add the chicken pieces and marinate in the fridge for at least 1 hour.
  2. Heat oil in a pot. Sauté onion and garlic until onion becomes translucent. Fry the chicken pieces shaking off excess marinade) until it becomes a little brown.
  3. Pour in the rest of the marinade, tomato puree, all purpose cream butter, garam masala, paprika, salt, and sugar. Bring to a boil and then reduce heat to simmer.
  4. Simmer for 25 minutes, stirring occasionally. Sauce will thicken and become a thick gravy. Add more salt and sugar depending on your taste.
  5. Serve over basmati rice and naan, sprinkled with lots of chopped cilantro.
Recipe by The Peach Kitchen at