Chicken, Indo-Pak Subcontinent, Meats

Chicken Tikka Masala

Oh my goodness!  I could have Chicken Tikka made with our Tikka Mix everyday!  Let me share this addictive dish with you!

If you prefer a vegetarian version, substitute the meat with Paneer or Potatoes.


Serves 2 when accompanied with a salad and Basmati Rice


  • 1 pound chicken cut into bite sized pieces.  You can also use bone-in meat, but we prefer boneless skinless meat.
  • 1 tablespoon Chicken Marinade
  • 1/4 cup Greek full-fat yoghurt
  • 1 tablespoon high heat oil like sunflower oil
  • 2 tablespoons ghee or butter
  • 1 tablespoon Tikka Mix
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1/2 cup heavy or whipping cream (reserve some for garnish)

Kitchen Equipment:

  • Cast iron grill pan


  • Marinate the chicken in the Chicken Marinade and yoghurt for at least a half hour.
  • Heat grill pan on medium and add high heat oil.  Cook chicken on all sides until a nice sear forms.  Set aside. (Can also broil chicken in oven if desired)
  • In a pot, melt the 2 tablespoons of ghee or butter on medium.
  • In a small bowl, mix the Tikka Mix with 2 tablespoons water until it forms a paste
  • Carefully add to pot and stir for a minute
  • Add tomato paste and some water if needed.  Stir until paste is incorporated into a gravy and bubbling gently.
  • Add seared chicken and any juices released.  Stir and simmer on low until butter separates from sauce.
  • Transfer to serving bowl and use the reserved cream for garnish
  • Serve with warm naan and Basmati Rice


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