Chicken Tikka Masala Chicken-Tikka-Masala by Yakuta (with modifications)

Chicken tikka

1 cupyogurt
1 tbsplemon juice
2 tspgaram masala
1 tspground cumin
1/2 tspturmeric
2 tspcayenne, or to taste (or minced hot chili)
2 tspground black pepper
1 tbspminced fresh ginger (or 1 tsp ground)
1 tspsalt
3boneless skinless chicken breast (or thigh equiv.)


1 tbspbutter
3cloves garlic
1jalapeño or other hot chili
1 tspground cumin
1 tsppaprika
2 tspgaram masala
1/2 tspsalt
1 (8 oz) cantomato sauce
1 cupcoconut milk (or heavy cream)

Recommended accompaniments

Basmati, Jasmine, or other rice


  1. Cut chicken into bite-sized pieces. Combine first set of ingredients (yogurt, lemon juice, garam masala, cumin, turmeric, cayenne, black pepper, ginger, and salt) in a bowl. Mix in chicken. Marinate overnight, or at least one hour.
  2. Preheat grill for medium-high (450F for an oven). Place chicken on skewers.
  3. Oil the grill. Grill chicken until juices run clear, about 5 minutes per side (or in the oven, place the skewers in/over a roasting or drip pan, and cook until it’s done, about 10-15 minutes). Be aware that it may stick.
  4. Melt butter at medium heat. Saute garlic, chili, and onion for one minute. Add spices (cumin, paprika, garam masala, salt). Stir in tomato sauce and coconut milk. Once simmering, reduce temperature and simmer until thickened, about 20 minutes. Add in the cooked chicken, simmer another 10 minutes. Serve.