Chicken Tikka Masala


Marinade for Chicken

1 Boneless Chicken Breast

2 Tbsp of Lemon Juice

2 Tbsp of Tandoori Spice Powder

1 Tbsp of Canola Oil

2 tsp of salt

2 Tbsp of Non Fat yogurt

1 tsp of black pepper

1 tsp of Red Chili Powder

The Sauce

4 cloves of garlic chopped

2 inches of ginger grated

2 tbsp of Canola oil

2 Tbsp of Sugar

1 tsp of Garam Masala

1/2 tsp of Red Chili Powder

1/2 tsp of Cinnamon Powder

1 Tbsp of Paprika Powder

1/2 cup of Butter

3/4 cup of Whipping Cream

1 tbsp of toasted fenugreek

4 cup of water

6 oz can of Tomato Paste


Marinate the chicken:

  1. Use a fork to prick the chicken breasts all over on both sides.
  2. In a small bowl, whisk together the yogurt, oil, lemon juice, tandoori spices, salt, pepper, chili powder. Cut chicken in 1 inch cubes, and rub the marinade over the meat. Set the chicken aside in the fridge while you make the sauce.  Ideally you will marinate overnight or for 2 hours.

Make the sauce:

  1. In a heavy, wide 4-quart pot or sauté pan over moderately high heat and add the oil.
  2. Add the garlic and ginger and sauté, stirring occasionally, until light brown and caramelized, about 8 minutes.
  3. Then stir in the dry spice except for the fenugreek and sugar.
  4. Add the tomato paste and stir with the dry spices then and water, bring the sauce to a boil for 20 minutes.
  5. Then add the cream and butter. Once combined reduce heat and stir in the fenugreek and sugar  add more salt/pepper or spice if needed. 
  6. Bake the chicken at 350 in the oven for 20 minutes or until chicken is cooked. Add the chicken to the simmering sauce and continue to gently simmer, stirring occasionally for 10 minutes. Remove the pan from the heat.

To serve:

Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice.

DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.