Chicken Murgh Tikka Masala - Reduced Fat

“I have revamped this a number of time and finally came up with the perfect recipe. The picture up does not do it justice and next time I make it I will post a better photo. You can make this either on a stove top or crock pot. I like the crock because the meat comes out even more tender.”
1hr 30mins

Ingredients Nutrition


  1. Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
  2. Masala Sauce: Melt butter (can use sprays or I can't believe it is not butter) in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro), rest of onions, and tomatoe puree.
  3. On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
  4. Slow cooker -- set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
  5. Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed.
  6. Add cilantro right before serving.

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