One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We've simplified it to a one-skillet dish and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.

EatingWell Test Kitchen
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Ingredients

Directions

  • Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

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  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

  • Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

  • Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Tips

Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Nutrition Facts

318 calories; 14.1 g total fat; 85 mg cholesterol; 585 mg sodium. 21.4 g carbohydrates; 26.6 g protein; Full Nutrition

Reviews (31)

32 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/05/2017
This was absolutely fantastic! We also substituted skim milk for the cream and it turned out great. Will definitely make again!!
Rating: 5 stars
10/29/2011
I liked this dish however I think it could use some heat. Also I had to add a few more pinches of salt. Overall a great dish that I will definitely cook again!
Rating: 5 stars
10/29/2011
OMG! I am recently trying Indian recipes and this turned out awesome and even better the next day. I definitely will make this again and again. I will need to swap out the flour for maybe rice flour for my celiac friends and family. Give this a try for sure!
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Rating: 5 stars
10/29/2011
Absolutely wonderful. This was so delicious and easy. Even my picky 2-year-old asked for seconds! The second time I made this I added some red pepper flakes for heat and some chickpeas for some added heft. If you like Indian food you MUST try this recipe. It tastes just as good as any I've had out in Indian restaurants.
Rating: 5 stars
10/30/2011
I made this recipe today and I thought it was absolutely delicious! I do have a few tips for anyone that wants to make it. Where it says "plum tomatoes" I just used a can of crushed tomatoes. I didn't know this before making the recipe but apparently plum tomatoes are a type of tomato that's good for canning. So basically any variety of canned tomatoes (whole diced stewed crushed) contains plum tomatoes (thank you Wikipedia). Using the crushed tomatoes I really just had to stir the mixture instead of worrying about crushing the tomatoes as I went. For the garam masala seasoning I couldn't find it at HEB so I had to go to Whole Foods (I'm sure you could find it at Central Market too). If you're having trouble finding it you might try looking up a recipe for it online since it's just a mixture of a few common spices. I made it with white rice and some pre-made naan that I found at HEB. I didn't use basmati rice but I will next time!
Rating: 5 stars
10/30/2011
Very easy to make. The most time-consuming task was mincing the garlic & ginger then chopping the onion. Everything else was very easy and completely do-able after a long day at work. I didn't make rice with it and found it to be completely satisfying on its own. Great taste - very flavorful!
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Rating: 5 stars
10/29/2011
You could grill it in an oven proof metal dish and follow the same recipe. The marinade use the same spices but drop out the flour and add curds would have made it more tasty.Let the chicken soak it up for 15 minutes. Instead of the cream in step 4 you could use beaten dahi/curds/yogurt but after that use gentle heat and warm the gravy and don't raise the heat too high or it will curdle. This would lower the calories and the taste would yet be super. Jose' Cordeiro
Rating: 5 stars
08/26/2018
Love this recipe. I will make this again and again. We used more chicken than it called for and no rice because my rice does not turn out good. We substituted milk for cream and it turned out just great.
Rating: 5 stars
04/01/2013
Quick simple DELICIOUS! I loved this recipe! I changed it just a bit ( used cumin instead of tumeric and used a can of diced tomao and a can of sauce) because its what i ad in the pantry. I will e adding this recipe to my cookbook! Pros: Fast easy and tasted great