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Chicken Tikka Masala
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5 from 2 votes

Murg Tikka Masala

Chicken Tikka Masala
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, wet shaak
Servings: 4
Calories: 531kcal


  • cup 80 ml thick, Greek-style plain yogurt or sour cream
  • 1 tbsp plus 1 tsp paprika
  • 2 tsp ground coriander
  • 3 tsp garam masala
  • 1 tbsp plus 1 tsp ginger-garlic paste 2 tsp each of grated ginger and garlic
  • 1 ¼ to 1 ½ lbs 600 to 750 g skinless, boneless chicken pieces, cut into 2 inch (5 cm) cubes
  • Nonstick cooking spray or oil to grease the grill pan
  • 2 tbsp oil
  • 1 large onion about 1/2lb/250g, minced
  • 1 ¼ cups 300ml tomato puree
  • 2 ½ tbsp tomato paste
  • 1 tsp salt plus more if needed
  • 4 tbsp chopped cilantro coriander leaves
  • 2 tbsp softened butter optional


  • Mix together 2 tbsp yogurt or sour cream, 2 tsp paprika, 1 tsp ground coriander, 1 tsp garam masala, and half the ginger-garlic paste in a large mixing bowl. Add the diced chicken and mix until the chicken peices are well coated. Let marinate in the refrigerator for 2 hours.
  • Heat a grill pan over medium heat and grease with nonstick cooking spray or a little oil. Place the chicken cubes on the grill pan and cook all sides until well browned, about 4 to 5 minutes per side. Set aside.
  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the onion and saute until translucent, about 1 minute. Add the remaining ginger-garlic paste and cook until the mixture turns golden brown, about 1 to 2 minutes. Add the remaining paprika and ground coriander. Mix well and cook for another 30 seconds.
  • Add the tomato puree, tomato paste and salt, and cook, stirring constantly until the oil separates from the masala (the spice, tomato and onion mixture), about 2 minutes. This technique is called bhunao. Remove from the heat.
  • Transfer the onion-tomato mixture to a food processor or blender and process into a smooth paste. Add a little water if the mixture gets too thick.
  • Pour the tomato-onion puree back into the skillet and set over medium heat. Whisk in the remaining yogurt or sour cream, making sure it is well blended.
  • Add the chicken and reduce the heat to medium-low. Cover the pan and allow the chicken to simmer until it is completely cooked, about 7 to 8 minutes. Stir in the remaining garam masala, the fresh coriander leaves and butter, if using, and mix well. Taste for seasoning and add more salt if needed. Serve hot.


I love how easy this recipe is to make. Far less complicated than I expected.
I do not have a grill pan so I just used my cast iron skillet to brown the chicken. It worked out really well.
I used Aleppo pepper instead of paprika because my paprika is really old (also because I have a small obsession with Aleppo pepper right now).
I also added 1/2 tsp of sugar right at the end because I felt it needed a little touch of sweetness.
This recipe is shared from the book My Indian Kitchen by Hari Nayak, with the permission of Tuttle Publishing.


Calories: 531kcal | Carbohydrates: 14g | Protein: 46g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 868mg | Potassium: 1018mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1800IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg