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–+ servings
A large skillet of chicken tikka masala.
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4.79 from 19 votes

Bombay House Style Chicken Tikka Masala

Tender chunks of chicken marinated in yogurt and spices, then grilled and served up in a creamy, spicy tomato based sauce with garlic naan and rice. Chicken Tikka Masala is the most popular Indian dish in the Western world and for good reason - it's unbelievably delicious.
Prep Time15 minutes
Cook Time25 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 4 people
Calories: 535kcal
Author: Amy Nash

Ingredients

Marinade

  • 1 cup plain yogurt
  • 1 ½ Tablespoons lemon juice
  • 1 teaspoon ground red cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 boneless, skinless chicken breasts, cut into 1-inch chunks

Masala Sauce

  • 1 Tablespoon butter
  • 3 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 1 ½ cups tomato sauce
  • 1 ½ cups heavy cream
  • ¼ cup Chopped fresh cilantro

Instructions

  • Combine all marinade ingredients in a glass container. Add chicken pieces, cover with a tightly sealed lid, and toss to coat. Allow chicken to marinate for 1 hour.
  • In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, stirring frequently. Add the coriander, cumin, paprika, garam masala and salt and stir to combine. Stir in the tomato sauce and simmer for 15 minutes until thickened.
  • Meanwhile, thread the chicken onto soaked skewers. Discard remaining marinade. Grill the chicken on a hot grill for 5 minutes on each side until the chicken is done. Remove the chicken from the skewers and keep warm.
  • Transfer the chicken to the simmering sauce and stir in the cream. Allow to simmer another 10 minutes or so until sauce thickens slightly. Transfer to a serving dish and garnish with the cilantro. Serve with basmati rice and garlic naan.

Notes

If you are worried about this dish being too spicy, by all means cut the cayenne pepper in half.  It will really help tone down the heat.
Adapted from Mattawa Mum.
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Nutrition

Calories: 535kcal | Carbohydrates: 21g | Protein: 26g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 179mg | Sodium: 617mg | Potassium: 789mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4000IU | Vitamin C: 31.4mg | Calcium: 260mg | Iron: 4.7mg