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Chicken Tikka Masala

Prep Time2 hrs 5 mins
Cook Time2 hrs 5 mins
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

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

For Sauce

  • melt coconut oil in pot over medium heat
  • add onions and sweat until lightly browned and soft
  • add rest of garlic and ginger, chili, garam masala and tomato paste and stir to combine, cook until fragrant, 2 to 3 minutes
  • 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

  • while sauce simmers, remove chicken from refrigerator and turn oven broiler on
  • coat each piece with yogurt mixture and place on wire rack placed over baking sheet
  • 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
  • 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