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Chicken Tikka Masala is one of the most popular Indian dishes served in restaurants worldwide. It's so full of flavor and tasty. This dish is one of my favorite Indian dishes. It is an explosion of flavors in your mouth from the grilled kabobs and masala sauce. Actually, I talk and boast about my chicken tikka masala so much that, one day, my Indian friend asked me to make it for her. I did one better... I invited her whole family for an Indian feast. This was one of the many dishes I made for them. From the very first bite they took, they were beyond impressed. They couldn't believe how authentic and amazing it tasted, being that I am not Indian. The flavors were just right and it was perfectly cooked. To me, that felt like I just received a Michellin star!



  • 1 Cup yogurt

  • 1 tablespoon lemon juice

  • 2 teaspoons cumin powder

  • 1 teaspoon ginger powder

  • 1 teaspoon cinnamon powder

  • 2 teaspoons black pepper

  • 2 teaspoons salt

  • 3 boneless skinless chicken breast


  • 1 stick butter

  • 1/2 teaspoon paprika

  • 3 cans 8 oz. tomato sauce

  • 1/2 Cup heavy whipping cream

  • 4 tablespoons garam masala

  • 2 tablespoons tandoori masala

  • 3 garlic cloves

  • 2 teaspoons cumin

  • 1 teaspoon cinnamon powder

  • 1/2 teaspoon cardamon powder


  1. In a large bowl, mix together all marinade ingredients.

  2. Cut chicken into 1 inch cubes and then add chicken to marinade mixture, cover, and refrigerate for 2 hours to overnight. I prefer it that it stays marinaded longer, so I let it marinade overnight.

  3. Preheat a grill.

  4. Lightly oil the grill. Thread chicken on skewers, and discard marinade. Grill until juices run clear and chicken is cooked through.

  5. In the meantime, melt butter in a large heavy skillet over medium heat.

  6. Saute garlic for at least 1 minute.

  7. Add cumin, paprika, 1 tspn salt, Garam masala, tandoori masala, cinnamon powder, cardamon powder. Toast spices for a minute, stirring continuously.

  8. Stir in tomato sauce and simmer on low heat until sauce thickens. Approx 20 minutes.

  9. Add heavy whipping cream and stir well.

  10. Add grilled chicken into the sauce and simmer for 5 - 10 minutes.

*Serve with Aromatic Basmati Rice (recipe coming soon), toasted almond slivers, and chopped cilantro.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

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