The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Chicken Tikka Masala

Chicken Tikka Masala

December 30, 2019

As an Amazon Associate I earn from qualifying purchases.
581shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This Chicken Tikka Masala recipe features succulent pieces of chicken that are marinated in a yogurt sauce mingled with aromatic Indian spices, then skewered, grilled, and simmered in a luxuriously creamy curry sauce!  It’s a literal FLAVOR EXPLOSION and is guaranteed to rival your favorite restaurant or takeout version!

chicken tikka masala recipe best authentic Indian curry

What is the Origin of Chicken Tikka Masala?

The origin of Chicken Tikka Masala is somewhat vague but is believed to be a blend of Indian and British influence.  While the dish “Chicken tikka” is of Indian origin, “chicken tikka masala” is thought to have been created by immigrants from former East Pakistan (now Bangledesh) in the 1960’s during a time when chefs of Indian restaurants throughout the UK were creating a series of “inauthentic” Indian dishes to cater to the Western palate.

The Scottish are particular adamant that its origins lie in the city of Glasgow where its creation is attributed to the Pakistani chef of the Shish Mahal restaurant.  A few years later in 1971 the chef’s son recounted the story to the BBC:

On a typical dark, wet Glasgow night, a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it’s dry. At the time, Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.

Attempts have been made at giving Glasgow EU protected geographical status for chicken tikka masala but have been unsuccessful thus far.

Whatever its origin, Chicken Tikka Masala has not only become Great Britain’s most popular Indian dish, it’s one of most popular foods period and has been elevated to the status of one of Great Britain’s official national dishes, an emblem of Britain’s heritage of absorbing multi-cultural influences.

It was during the years I lived in England that I was first introduced to the dish and it has remained one of my favorite Indian dishes ever since.  After sampling many versions of this dish throughout Great Britain and elsewhere, I have developed what I believe is the one of the very best chicken tikka masala’s you’ll ever taste!

chicken tikka masala recipe best authentic traditional Indian curry

7 Keys to Making the BEST Chicken Tikka Masala

There are several factors that go into making the very best tasting chicken tikka masala.

  1.  Use the freshest spices you can find.  We also STRONGLY recommend that you make your own garam masala.  It’s easy and absolutely nothing can compare to the flavor of spice blends made fresh from whole spices that are toasted and then ground.  It makes all the difference in the flavor outcome of the dish.

Here is the link to our homemade Garam Masala recipe.

garam masala recipe homemade authentic traditional best

2.  Use boneless, skinless chicken thighs.  This comes down to personal choice but brown meat has far more flavor and remains moist and succulent after it’s cooked.

3.  Marinate the chicken overnight.  It’s tempting to rush the process but for the best results let that chicken marinate the full amount of time to allow those flavors to penetrate the chicken.

4.  Grill or roast the chicken.  This will add a wonderful depth of flavor to your Chicken Tikka Masala.  Pan frying the chicken cannot replicate the smoky, slightly charred flavor of grilled or roasted chicken.  You can cook it on your grill but I find it easiest just to broil it in the oven.  Slide the marinated chicken onto skewers, lay them on a roasting rack or lined baking sheet, and broil them until they’re lightly charred.

grilling chicken for chicken tikka masala

5.  Caramelize the onions.  This will accentuate both the flavor and the sweetness of the onions, adding a wonderful contrast to the spices in the dish.

6.  Use the right ratio of tomato puree to cream.  You don’t want too strong of a tomato flavor nor do you want it too diluted.  What we’re after is the perfect balance of flavors and we’ve achieved that in this carefully kitchen-tested Chicken Tikka Masala recipe.

7.  Wait Until the Next Day (if you can manage it).  The aroma of this dish simmering on the stovetop will drive you to the brink of madness and you’ll want to dive straight into the saucepan with a fork.  To be sure, it will taste fabulous straight off the stovetop.  BUT if you can muster the self-control, this dish tastes even more amazing the next day after the flavors have had more time to develop!

chicken tikka masala recipe best authentic Indian curry

Is Chicken Tikka Masala Good Reheated?

Yes!  Not only is it good reheated, it tastes even BETTER the next day after the flavors have had time to develop.

Can you Freeze Chicken Tikka Masala?

Yes you can.  But don’t add the cream until later because milk and cream tend to become grainy and separate when they’re defrosted and reheated.  To remedy this make the dish as instructed but do not add the cream.  Instead, thaw and gently reheat the chicken tikka masala, stir in the cream and simmer for a few minutes to heat through.

Let’s get started!

In a large mixing bowl, make the marinade by combining the yogurt, lemon juice, oil, spices, garlic and ginger.  Add the chicken pieces and stir to thoroughly coat.  Cover and refrigerate for several hours, preferably overnight.

Thread the chicken pieces onto skewers and arrange them on a lined roasting rack or a lined baking sheet.

Preheat the oven to 500 F.  Roast the chicken on the top rack under the broiler for 10-12 minutes, turning once, or until the chicken is lightly charred on the edges.

*Reserve the juices that dripped to the bottom of the rack and add them to the sauce along when you add the grilled chicken.

While the chicken is roasting, heat the ghee in a large saucepan and cook the onions over medium-high heat until they’re caramelized.  Add the garlic and ginger and cook for another two minutes.

Add all of the spices and cook for another minute or two.  Add the tomato paste.

Add the tomato puree, water, salt and sugar.

Bring the sauce to a simmer, cover and simmer for 15-20 minutes.

Stir in the cream.

Remove the grilled/roasted chicken pieces from the skewers and add them to the sauce along with the reserved drippings from the roasting pan.

Bring the sauce back to a simmer, cover and simmer for 10 minutes.  Stir in the chopped cilantro.  Add salt to taste.

Garnish the Chicken Tikka Masala with some more chopped cilantro and serve with hot basmati or jasmine rice and fresh naan bread.

Enjoy!

chicken tikka masala recipe best authentic traditional Indian curry

chicken tikka masala recipe best authentic Indian curry

 

PIN ME!

chicken tikka masala recipe best authentic curry Indian

For more delicious Indian recipes be sure to try our:

  • Butter Chicken (Murgh Makhani)
  • Tandoori Chicken
  • Masoor Dal
  • Indian Broccoli with Paneer
  • Egg Curry (Baida Curry)
  • Saag Gosht
  • Chicken Biryani
  • Panch Phoron Roasted Potatoes
  • Tandoori Breaded Fried Mushrooms with Yogurt Sauce
  • Chicken Xacuti
chicken tikka masala recipe best authentic Indian

Chicken Tikka Masala

Kimberly Killebrew
Chicken Tikka Masala features succulent pieces of chicken that are marinated in a yogurt sauce mingled with aromatic Indian spices, then skewered, grilled, and simmered in a luxuriously creamy curry sauce. It's a literal FLAVOR EXPLOSION and is guaranteed to rival your favorite restaurant or takeout version!
Print Recipe
5 from 29 votes
Prep Time 10 mins
Cook Time 45 mins
Marinating Time 10 hrs
Total Time 10 hrs 55 mins
Course Entree, Main Dish
Cuisine Indian
Servings 6 servings
Calories 592 kcal

Ingredients
  

  • 2 pounds (900 grams) boneless skinless chicken pieces , cut into bite-sized pieces (thigh meat has more flavor and is more moist than breast meat)
  • For the Marinade:
  • 3/4 cup (190 grams) plain yogurt (whole milk recommended)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon neutral flavored oil
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon garam masala
  • homemade garam masala (STRONGLY recommended) click link for recipe
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground green cardamom
  • 1 teaspoon salt
  • For the Sauce:
  • 4 tablespoons ghee , or oil
  • 1 very large yellow onion , finely chopped (about 2 1/2 cups)
  • 1 1/2 tablespoons finely minced garlic
  • 1 1/2 tablespoons finely minced ginger
  • 2 teaspoons garam masala , click link for homemade garam masala recipe (STRONGLY recommended)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon Kashmiri chili powder , optional for heat (or cayenne pepper)
  • 1/4 teaspoon ground green cardamom
  • 1 whole brown cardamom , optional but recommended
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • 2 1/2 cups (750 grams) plain tomato puree/sauce
  • 1/2 cup (120 ml) water
  • 1 1/2 teaspoons salt
  • 2 teaspoons granulated sugar
  • 1 cup (240 ml) heavy cream
  • 1/4 cup chopped cilantro plus more for garnish

Instructions
 

  • Make the Marinade: In a large mixing bowl, make the marinade by combining the yogurt, lemon juice, oil, spices, garlic and ginger.  Add the chicken pieces and stir to thoroughly coat.  Cover and refrigerate for several hours, preferably overnight.  
  • Grill the Chicken: Thread the chicken pieces onto skewers and arrange them on a lined roasting rack or a lined baking sheet.
    Preheat the oven to 500 F.  Roast the chicken on the top rack under the broiler for 10-12 minutes, turning once, or until the chicken is lightly charred on the edges.
    *Reserve the juices that dripped to the bottom of the rack and add them to the sauce along when you add the grilled chicken.
  • Make the Sauce: While the chicken is roasting, heat the ghee in a large saucepan and cook the onions over medium-high heat until they're caramelized.  Add the garlic and ginger and cook for another two minutes.
    Add all of the spices and cook for another minute or two.  Stir in the tomato paste. Add the tomato puree, water, salt and sugar. Bring the sauce to a simmer, cover and simmer for 15-20 minutes. Stir in the cream.
  • Remove the grilled/roasted chicken pieces from the skewers and add them to the sauce along with the reserved drippings from the roasting pan.
    Bring the sauce back to a simmer, cover and simmer for 10 minutes.  Stir in the chopped cilantro.  Add salt to taste.
  • Garnish the Chicken Tikka Masala with some more chopped cilantro and serve with hot basmati or jasmine rice and fresh naan bread.

Nutrition

Calories: 592kcal | Carbohydrates: 17g | Protein: 33g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 197mg | Sodium: 904mg | Potassium: 850mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1648IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 4mg
Keyword Chicken Tikka Masala
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet

 

581shares
  • Share
  • Tweet
  • Email

Filed Under: Affiliate, All Recipes, Asia, By Country or Region, By Course, By Ingredient, By Type of Dish, Chicken, Disclosure, England, Food, Gluten Free, India, Main Dishes, Sauces, Seasonings and Condiments, Scotland, Western Europe Tagged With: British, chicken, chicken tikka masala, cream, curry, garam masala, Glasgow, India, tomatoes

« Authentic Homemade Garam Masala
Waldorf Salad »

67 Responses

  1. Valerie says

    December 9, 2020 at 8:01 am

    My husband and I always go to Bombay Bhel in Toronto for the samosas and the chicken Tikka Masala (we love indian food). But today we wanted to try some new recipe at home and went for this one. It is ABSOLUTELY delicious and restaurant-quality. I cannot stress enough how much it exceeded our expectations. Will definetely make it again… and again =)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 10, 2020 at 12:06 am

      That’s wonderful, Valerie, I’m absolutely thrilled to hear it, thank you!

      Reply
  2. Polly Taylor says

    November 5, 2020 at 3:41 am

    This has really made me hungry… I also had no idea that there may be a Scottish connection to this dish’s origins! Fabulous pictures and lovely, clear instructions.

    Reply
  3. Sam says

    October 31, 2020 at 3:40 pm

    The Tikka was great but my chicken came out bitter. I used your recipe with plain greek yogurt and used your oven/broil method. Any suggestions?

    Reply
  4. Laura says

    October 29, 2020 at 12:23 am

    Quick question I am making this curry tomorrow to send to a family in need but it needs to serve 6 adults how many does it serve please?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 29, 2020 at 8:56 am

      Hi Laura, this serves 6.

      Reply
  5. Ashok says

    October 9, 2020 at 5:24 am

    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends.

    Reply
  6. David says

    October 6, 2020 at 5:22 pm

    This is by far the best Chicken Tikka Masala recipe I’ve tried to date. It’s even better than any Tikka Masala I’ve had in Indian restaurants. The flavors are well balanced and the cinnamon adds that subtle complexity that’s been missing in my other attempts.

    I typically like a bit more heat in my food than most folks so I added a teaspoon of Kashmiri chili powder to the marinade but it didn’t yield much heat. If you prefer more heat I would recommend increasing the Kashmiri chili in the sauce or using a bit of cayenne pepper.

    If you don’t like much heat, like my wife, then the recipe as shown above is perfect!

    Well done Daring Gourmet!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 6, 2020 at 6:00 pm

      Thanks so much, David, I’m thrilled it was such a hit!

      Reply
  7. Emmy says

    September 24, 2020 at 1:13 pm

    It was alright, tasted nice but a bit bland and lacking in oomph, bit disappointed.

    Reply
  8. Khushi says

    September 20, 2020 at 2:06 am

    Hi. If I use garlic and onion powder instead of fresh, what amount would I use. Thanks khushal

    Reply
  9. Claudio says

    July 20, 2020 at 5:01 am

    I’ll be using this later but I have a question – why does everyone who wants to share a recipe on any site insist on writing a dissertation on how or why they like their recipe, then start with the method before even telling us what the ingredients are? You quickly learn the best way to navigate these pages is to read from the bottom.

    Reply
    • Anonymous says

      November 14, 2020 at 7:23 pm

      Search engine optimization.

      Reply
  10. Jennifer Smith says

    June 12, 2020 at 12:42 pm

    Amazing thank you!

    Reply
  11. Anonym says

    May 31, 2020 at 5:57 am

    Loved the receipt.
    First time making tikka masala or any indian food, and I loved the result.
    Would be great if you could also add the amounts in metric system, was a bit hard to manage if you dont have cups, teaspoons or tablespoons.

    Reply
    • Anonym says

      January 3, 2021 at 7:22 am

      Hi Kimberly, thank you for adding the amounts in the metric system, it helps a lot.
      I’m doing it for the 4th time today with your receipt.
      I still love it and recommend it to everyone.
      Tastes really authentic and you can’t fail with this receipt even if you’ve never cooked Indian food before.
      Reminds me of the time that I ate delicious tikka masala in a small family owned Indian restaurant just outside of London.

      Reply
  12. Theodore Reed says

    May 25, 2020 at 12:57 pm

    Our favorite Indian restaurant, which served the best Chicken Tiki Masala We ever tasted, has closed permanently. My wife and I love to cook and we have been looking for a recipe,which there are hundreds, for this dish. We have selected yours for our first attempt.
    My question is, being unfamiliar with cardamom, what is “Whole Brown Cardamom”. Is it a pod or the seeds inside.
    Can’t wait to try it

    Reply
    • Kimberly @ The Daring Gourmet says

      May 25, 2020 at 4:46 pm

      I’m sorry to hear that, Theodore. I hope this meets your expectations and I look forward to your feedback. Yes, brown cardamom is a pod and it has seeds inside. It has a very different flavor than green cardamom. It is typically simmered whole and then discarded at the end.

      Reply
  13. Tracy says

    May 23, 2020 at 4:48 pm

    FANTASTIC!!!! So glad you shared this recipe! It is THE BEST chicken tiki masala recipe I’ve ever made! So authentic tasting, with a deeply rich spicy sauce (not too spicy, just a perfect blend of spices that hit your palette with a bang of flavor!). I will make this again and again and again! Thanks again for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 23, 2020 at 10:10 pm

      I am absolutely thrilled to hear that, Tracy, thank you so much!

      Reply
  14. El says

    May 23, 2020 at 9:15 am

    Hi Kim – Would it be a problem to add the original marinade to the sauce as it’s cooking? To toss so much flavor down the drain is so sad.
    Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 23, 2020 at 9:21 am

      Hi El, if there’s any left absolutely. The marinade is extremely thick and almost completely adheres to the chicken so there likely won’t be any left.

      Reply
  15. Rebecca says

    April 20, 2020 at 11:04 pm

    Hello, I was wondering if I substituted lamb for chicken and followed the same steps would it still come out fine (lamb tikk masala)?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 21, 2020 at 8:10 am

      Hi Rebecca, absolutely, feel free to substitute with lamb. Happy cooking!

      Reply
  16. Keri says

    April 4, 2020 at 9:22 pm

    Hi! Can’t wait to try this recipe, is there a certain brand of tomato paste and puree you use? I’ve tried to make chicken tikka masala before using a different recipe and used italian tomato paste/puree and it didn’t come out great. Any suggestions would help, thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 6, 2020 at 8:49 pm

      Hi Keri, it’s really hard to beat any of the imported Italian tomato products – any of those brands are great. But I think you’ll really enjoy this recipe just using whatever your local grocery store has on hand. Happy cooking and please let us know what you think!

      Reply
  17. Nick says

    April 4, 2020 at 1:50 pm

    Easy instructions to follow and not too time consuming. The curry was excellent,and had 3 clean plates. Will make again! Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      April 4, 2020 at 8:34 pm

      Fantastic, Nick, thanks so much!

      Reply
  18. Zara says

    April 3, 2020 at 10:26 pm

    Hi! I would really love to try the recipe. However, do you think there are any substitutes for heavy cream, such as coconut milk? Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 4, 2020 at 8:22 am

      Hi Zara, yes, you can use coconut milk instead.

      Reply
  19. Brenda says

    April 3, 2020 at 12:25 pm

    This recipe is beautiful! So yummy! First time I have ever tasted Chicken Tikka Masala and I’m so happy I chose your recipe :) A new favourite for sure, this will definitely be added to our regular rotation. Thanks so much Kimberly!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 3, 2020 at 8:46 pm

      Brenda, I’m so happy you enjoyed it, thank you! :)

      Reply
  20. Gary says

    February 3, 2020 at 12:16 pm

    Hey Kimberly…I’m a little late on the response to this recipe. Susan and I made this yesterday and HOLY HANNA!!!! Did this taste GREAT! You are dead on about the Great flavors that hit the taste buds. We also did Jasmine rice and Fresh steamed Broccoli( with a squeeze of fresh LIME juice on the Broccoli) Wow…what a taste treat. Thanks for a GREAT Recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 3, 2020 at 6:50 pm

      Wooohooo, I’m absolutely thrilled you both enjoyed it, Gary!! As always, thank you so much for the feedback!

      Reply
  21. Book of Food says

    February 3, 2020 at 9:41 am

    Fantastic sauce, thank you. Tasted great and very flavourful.

    Reply
  22. Christina says

    January 22, 2020 at 7:04 pm

    If I choose to grill the chicken over coals, am I cookin it through? Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 22, 2020 at 9:42 pm

      That’s correct, Christina. Happy cooking!

      Reply
  23. Lauren says

    January 15, 2020 at 7:51 am

    This was a hit! You are an amazing recipe creator! I have yet to be let down. I actually used leftover Hungarian paprika (both the sweet and spicy ones for a little heat in lieu of cayenne) from your ‘Chicken Paprikás’ recipe. My DH is of English-Hungarian background, so curry and Hungarian foods are always a request, and your recipes make me look like a rockstar to him!
    He told me this morning he was dreaming of the curry and he’s coming home for lunch to have it >.<
    Thanks again for sharing this amazing tikka masala. It definitely rivalled our favourite Indian restaurant!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 15, 2020 at 8:35 am

      Hi Lauren, your glowing review and compliments were a great start to my morning, thank you so much! :)

      Reply
  24. Nancy says

    January 13, 2020 at 1:27 am

    Looks and sounds outstanding!! I’m going to transform this into a vegan version! Thanks so much!

    Reply
  25. Eva says

    January 12, 2020 at 1:49 pm

    Hi,
    This sounds delicious and I’d like to make the recipe. I just wanted to know, how much “heat” does this meal punch. I am not too tolerant of spicy food so wanted to know what adjustments, if any, I could make if spicy. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 12, 2020 at 1:54 pm

      Hi Eva! If you omit the Kashmiri chili powder it isn’t spicy-hot at all. Happy cooking! :)

      Reply
      • Jeet says

        March 4, 2020 at 7:45 pm

        you can alternatively use Degi Mirch (you get in a box, it is used more for color than the spice level). Cayene has its own distinct taste, think it hinders the taste of chicken tikka masala.

        Reply
  26. Mara says

    January 4, 2020 at 3:26 am

    I have never made this dish before, but I love it. I will try it with my boyfriend!

    Reply
  27. Mahmudul Rubel says

    January 3, 2020 at 8:15 pm

    Yummy…my sister and me love this chicken tikka masala

    Reply
  28. Sara Welch says

    January 3, 2020 at 2:10 pm

    This is everything a gourmet meal should be and then some! Worthy of a restaurant, indeed!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 3, 2020 at 4:13 pm

      Thanks, Sara, it’s one of our favorite Indian dishes! :)

      Reply
  29. Elicitfolio says

    January 3, 2020 at 5:24 am

    My family absolutely loved this recipe! The flavors and aromas were amazing!!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 3, 2020 at 8:51 am

      Thank you so much!

      Reply
  30. Jessie says

    January 2, 2020 at 8:56 am

    I have been looking for this recipe. I tried another version and it wasn’t nearly as good. This recipe is legit!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 2, 2020 at 9:18 am

      Thanks so much, Jessie!

      Reply
  31. Beth says

    January 2, 2020 at 6:19 am

    The flavor of this is spot on! Love how easy it is to make at home!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 2, 2020 at 9:24 am

      Thanks so much, Beth, I’m happy you enjoyed it!

      Reply
  32. Suzy says

    January 2, 2020 at 6:18 am

    One of my all time favorite dishes but I didn’t know about the history behind it! Loved reading about it! Thanks!

    Reply
  33. Lily says

    January 1, 2020 at 8:00 pm

    I love a good tikka masala. This is a good recipe I need to recreate soon.

    Reply
  34. Sandra says

    January 1, 2020 at 12:25 pm

    This is such a delicious meal for weeknights!

    Reply
  35. Rosey says

    December 31, 2019 at 8:11 pm

    I am glad you suggested the dark meat. My grown kids say it really is more flavorful.

    Reply
  36. Eileen M Loya says

    December 31, 2019 at 7:33 pm

    I have not tried making Chicken Tikka Masala myself. I always thought that it would be so complicated to make. Thank you for sharing the recipe with photos. I am going to gather the ingredients I need and make this for the fam.

    Reply
  37. t says

    December 31, 2019 at 12:22 pm

    Mm now that is a calssic recipe. I would love to make this for dinner for the family.

    Reply
  38. Toni says

    December 31, 2019 at 10:50 am

    That sounds really delish!! Thanks for the tips!

    Reply
  39. Rachael Yerkes says

    December 31, 2019 at 9:48 am

    This is one of my most favorite dinners!

    Reply
  40. Matt Taylor says

    December 31, 2019 at 8:48 am

    I love chicken and rice recipes. This one is so amazing! A great balance in flavor. Thanks for sharing!

    Reply
  41. Stephanie says

    December 31, 2019 at 7:49 am

    The flavor was incredible and the caramelized onions were a perfect touch. Thanks!

    Reply
  42. Heather says

    December 31, 2019 at 6:08 am

    I’ve only had chicken tikka masala once and I absolutely loved it! I can’t wait to try to make it for my family!

    Reply
  43. Emman Damian says

    December 31, 2019 at 3:25 am

    I love Chicken Tikka Masala! It’s one of my favorite Indian foods. I hope I can cook it next few days.

    Reply
  44. Anshika Juneja says

    December 31, 2019 at 12:10 am

    Oh my god, I can’t tell you how much my brother loves chicken tikka masala, and you have made this dish with perfect Indian spices. Though i replace chicken with paneer, as i’m a vegetarian but it tastes nothing less. It’s a great starter and a meal itself, though it takes a lil bit of time and patience and btw, i love your presentation.

    Reply
  45. Sara Welch says

    December 30, 2019 at 8:47 pm

    Wow! What a savory dinner recipe! Adding this to my dinner line upper this week, indeed!

    Reply

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

· Copyright © 2021 The Daring Gourmet - All Rights Reserved ·

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop