Roasted Chicken Tikka Masala

Roasted butter chicken bathed in a creamy, Indian curry sauce. Pair it with some naan, and you have the perfect meal!

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Roasted Chicken Tikka Masala

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  • Author: Kiley Rath


Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 6



For the chicken marinade:

  • 68 skinless and boneless chicken thighs, cut into 1-inch pieces
  • 1 1/2 tablespoons minced garlic
  • 1 cup plain yogurt
  • 1 tablespoon fresh ginger
  • 2 teaspoons garam masala
  • 1 1/4 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

For the masala sauce:

  • 2 1/2 tablespoons of vegetable oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 1/2 tablespoons minced or grated garlic
  • 1 tablespoon fresh ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 14 oz tomato puree
  • 1 1/4 teaspoon Kashmiri chili (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 1/3 cups cream
  • 2 teaspoons brown sugar
  • Fresh cilantro for garnish
  • 1/3 cup water (if needed)


1. In a medium-sized bowl, mix all of the chicken marinade ingredients and add diced chicken. Marinate for at least 15 minutes, preferably overnight.

2. Heat oil in a large cast-iron skillet (a nonstick pan will also work). Evenly distribute chicken pieces on the pan. Fry on each side for 2-3 minutes; do not overcook. Set aside.

3. In the same pan, melt the butter, and add the onions. Cook for about 2 minutes.

4. Mix in the garlic and ginger and cook for another minute. Sprinkle in the garam masala, cumin, coriander, and turmeric. Stir briefly.

5. Dump the tomato puree, salt, and chili powders. Simmer for 10 minutes. Stir frequently as the sauce thickens. The sauce should become dark brown-red.

6. Add the cream and brown sugar to the sauce and stir. Combine the chicken back into the pan and sauté for 10 more minutes. The sauce should be thick and boiling. If the sauce is too thick, pour in 1/3 cup of water to thin it out.

7. Add cilantro for garnish if desired. Serve with steamed rice and naan. Enjoy!


Recipe courtesy of

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