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Chicken Tikka Masala

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Chicken Tikka Masala
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Makes: 6 servings adjust



  • 1 tablespoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Ginger
  • 34 teaspoon Cayenne Pepper, or more to taste
  • 12 teaspoon Ground Cinnamon
  • 14 teaspoon Ground Turmeric

Step 1

In a small bowl mix together the cumin, kosher salt, ground ginger, cayenne pepper, cinnamon and turmeric.


  • 2 tablespoons Unsalted Butter
  • 12 large Onion, finely chopped

Step 2

Heat butter in a medium sized, non-stick pot over medium low heat. Cook and stir onion until translucent, about 5 minutes.


  • 4 cloves Garlic, pressed

Step 3

Stir in garlic; cook and stir just until fragrant, about 1 minute.

Step 4

Add the spice mixture from Step 1 into the onion mixture Fry until fragrant, about 2 minutes.


  • 15 ounces Tomato Sauce

Step 5

Stir tomato sauce into the onion and spice mixture, bring to a boil and reduce heat to low. Simmer sauce, partially covered for 10 minutes.


  • 1 cup Heavy Cream
  • 2 teaspoons Paprika
  • 1 tablespoon White Sugar

Step 6

Mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer. Cook, stirring often, until sauce is thickened, 10 to 15 minutes.


  • 1 tablespoon Vegetable Oil

Step 7

Heat vegetable oil in a large, non-stick skillet over medium heat.


  • 10 Boneless Skinless Chicken Thighs, cut into bite-sized pieces; or substitute 4 boneless, skinless chicken breasts
  • 12 teaspoon Curry Powder
  • 12 teaspoon Garam Masala Powder
  • Salt and Pepper, to taste

Step 8

Stir chicken into the hot oil, sprinkle with curry powder, garam masala, salt and pepper. Sear chicken until lightly browned but still pink inside, stirring often.

Step 9

Add the sauce to the skillet with the chicken and pan juices. Simmer chicken in sauce until no longer pink, about 30 minutes.


  • 12 teaspoon Kosher Salt, or to taste; optional
  • 1 teaspoon White Sugar, or to taste; optional

Step 10

Adjust salt and sugar to taste.

Step 11

Serve over Basmati or yellow Indian rice.
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