Best Ever Chicken Tikka Masala Best Ever Chicken Tikka Masala

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 6 servings



In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side, 4 to 5 minutes. Season with salt and pepper. Transfer to plate; set aside.

In same skillet, heat remaining oil over medium heat; cook onion, garlic and ginger, stirring, until onion is tender, 3 to 4 minutes. Return reserved chicken to skillet; sprinkle garam masala, cumin, turmeric, coriander, cinnamon and cayenne over top. Add broth, scraping up brown bits from bottom of pan with wooden spoon. Add tomatoes and bring to boil; reduce heat and simmer until chicken is cooked through, 15 to 20 minutes.

Stir in yogurt, sugar and chopped cilantro (if sauce is too thick, stir in a bit of water). Garnish with cilantro sprigs and serve with naan.

Nutritional facts PER SERVING (without naan): about

  • Calories 245
  • Total fat 10 g
  • Saturated fat 1 g
  • Cholesterol 125 mg
  • Sodium 500 mg
  • Total carbohydrate 11 g
  • Fibre 3 g
  • Sugars 6 g
  • Protein 28 g
  • Iron 4 mg
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Lunch & Dinner

Best Ever Chicken Tikka Masala