Chicken tikka masala is one of my favorite curries and I’m so happy with how this recipe turned out. The chicken and the sauce it’s simmered in are so good. It’s perfect with rice and a piece or two of naan bread.

Tomatoes, both sauced and diced, form the base of the sauce. Sweet paprika, turmeric, ginger and garlic create the sweet and savory flavor foundation. Crushed red pepper and black pepper add a little heat (add more if you want extra heat) and cumin, fenugreek and cardamom add some earthy and pungent notes to round out the flavor profile. It’s so yummy!

This warms up really well so it’s great to make ahead for the week. It’s healthy too so you don’t need to feel guilty about going back for seconds. I hope you enjoy this as much as we do!

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Chicken Tikka Masala

Chicken simmered in a delicious, slightly spicy sauce filled with tomatoes and spices. 

Servings: 6 cups

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sweet paprika
• 1 tablespoon turmeric
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground fenugreek
• ⅛ teaspoon ground cardamom
• 1- 14 ounce can diced tomatoes
• 1- 14 ounce can tomato sauce
• 2 tablespoons sugar
• 1 teaspoon salt

Instructions

1. Cook the chicken in a Dutch oven (at least 3 quarts), adding a little oil or butter if it gets dry during cooking.
2. Add the butter, garlic and ginger and cook 5 minutes, stirring frequently.
3. Add all of the spices and cook 1 minute, stirring frequently.
4. Add the tomatoes, sugar and salt and simmer about 30 minutes, stirring occasionally.
5. Salt to taste.