Chicken Tikka Masala

  • Author: Greg Fleischaker


  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup whole milk yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, pressed
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 1 serrano chili, fine dice
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 28 oz can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup chicken stock


To Start Chicken

  1. combine cumin, coriander, cayenne and 1 teaspoon salt and spread evenly over chicken thighs
  2. place chicken back in refrigerator for at least 30 minutes until ready to use
  3. place yogurt, olive oil, 1/2 ginger and 1/2 garlic into bowl, stir to combine and set aside

For Sauce

  1. melt coconut oil in pot over medium heat
  2. add onions and sweat until lightly browned and soft
  3. add rest of garlic and ginger, chili, garam masala and tomato paste and stir to combine, cook until fragrant, 2 to 3 minutes
  4. add crushed tomatoes, cream, stock, sugar and 1/2 teaspoon salt and bring to low simmer, reducing heat if needed to keep from boiling

Chicken – continued

  1. while sauce simmers, remove chicken from refrigerator and turn oven broiler on
  2. coat each piece with yogurt mixture and place on wire rack placed over baking sheet
  3. broil chicken until scorched and blackened in several places, turn chicken over and broil again until scorched
    cut chicken into bite sized pieces and add to sauce
  4. simmer chicken in sauce for 15-30 minutes or until you decide you can’t wait anymore
    serve over bed of rice or riced cauliflower
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