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  Thursday, May 30, 2024
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Recipe Category:  Main Dish
Chicken Tikka Masala
Description Chicken breasts can be substituted, but chicken thighs are highly recommended here.

1 Cup Rice Basmati
1 1/2 Tbl Canola Oil
1.5 Chicken Thighs
To Taste Salt and Pepper
1/2 Sweet Diced Onion
3 Tbl Tomato Paste
3 Cloves minced Garlic Fresh
1 Tbl grated fresh Ginger
1 1/2 tsp Chili powder
1 1/2 tsp ground Turmeric
1-15 Oz Can Tomato Sauce
1 cup Chicken Stock
1/2 cup Heavy Cream
2 Tbl Chopped fresh Cilantro
1 1/2 tsp. Garlic Fresh
1 1/2 tsp. Garam Masala
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste

  • I've substituted 8 oz sour cream or "fresh" yogurt for the heavy cream with good results.


    1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
    2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season
      chicken with salt and pepper, to taste. Add chicken and onion to the

      stockpot and cook until golden, about 4-5 minutes.
    3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
    4. Stir in tomato sauce and chicken stock; season with salt and pepper, to
      taste. Bring to a boil; reduce heat and simmer, stirring occasionally,
      until reduced and slightly thickened, about 10 minutes.
    5. Stir in heavy cream until heated through, about 1 minute.
    6. Serve immediately with rice, garnished with cilantro, if desired.
    Originally from: Bob's Kitchen
    Prep Time:
    (In Minutes)

    16 Ingredients retrieved.

    Created by:  bob, on:  5/22/2021 4:57:19 AM; Last Updated on:   7/21/2021 8:56:51 AM, by:   bob