Chicken Tikka Masala

Submitted by Taj Ma-Holmes - added 8/18/26

🍽 Serves 4-6

I’m the Holmes family’s Sunday chef :) This has been my kids’ #1 favorite “dad dish” for years!

Ingredients

• CHICKEN MARINADE
• 2 cups plain yogurt
• 1 tsp. finely chopped (or bottled) ginger
• 1 tsp. finely chopped (or bottled) garlic
• 1 tsp. red chili powder
• 1 tsp. garam masala
• 1/2 tsp. salt
• 1 tsp. olive oil
• 1 Tbsp. lime or lemon juice
• 2 lbs. chicken (thighs, breast, or mixed), cubed
• SAUCE
• 1 Tbsp. butter
• 1 medium onion, diced
• 1 tsp. finely chopped (or bottled) ginger
• 1 tsp. finely chopped (or bottled) garlic
• 32 oz. canned tomato sauce
• 1/2 tsp. ground cumin
• 1 heaping tsp. garam masala
• 1 heaping tsp. red chili powder
• 1 cup heavy cream
• 1 bunch cilantro, chopped
• salt to taste
• rice, preferably basmati

Instructions

1. Mix all CHICKEN MARINADE ingredients together in a gallon-size Ziploc. Remove excess fat from chicken and cube, large enough to skewer but small enough to eat in one bite. Marinate for several hours, or preferably in the refrigerator overnight.
2. Cook 4-6 servings of rice.
3. While rice is cooking and chicken is marinating, heat butter in a large pot or wok over medium-high heat. Add the onion and sauté for a few minutes, or until diced onions begin to soften. Add ginger and garlic and sauté for a few more minutes, until the onion just begins to brown. Reduce heat to medium-low. Add tomato sauce, cumin, garam masala, and red chili powder and simmer for at least 15 minutes.
4. While rice is cooking and sauce is simmering, kebab and grill or broil the chicken cubes, about 3 minutes per side. Undercook slightly; the chicken will continue cooking in the sauce.
5. Add grilled chicken and heavy cream to the sauce and cook for at least five more minutes, or until the chicken is fully cooked. Add chopped cilantro and salt to taste, and voilà! Bon appétit!
6. Goes well with naan bread and green salad.