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Chicken Tikka Masala (My Favorite Way)

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“Chicken Tikka Masala is my favorite recipe in the world and I finally found one that nearly replicates my favorite restaurant's version. This recipe is from Fauzia's Taste of Pakistan site as well as the Indian Food Forever site. I made a few modifications for convenience and preference. I've tried several versions of C.T.M. but this one reigns supreme. Cooking time doesn't include marinating time and the servings amount is approximate.”
READY IN:
2hrs 30mins
SERVES:
6-8
YIELD:
1 pot ;)
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation:
  2. Stir all the ingredients in Part A together in a large bowl. Cut chicken into bite sized chunks and place in marinade.
  3. Marinate overnight in the refrigerator.
  4. Preheat oven to 350º F. Bake the chicken until cooked through. Baste with butter during cooking if desired.
  5. To make the sauce in Part B,deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4 to 4 and 1/4 cups of water.
  6. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until thick. I cook it about 2 hours. Strain through a strainer and bring to a boil. Add butter and cream.
  7. Add honey to taste if desired. I don't find it necessary. Add fenugreek, ginger juliennes, and chicken. Serve over rice or with naan, chapati or desired bread.

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