Chicken Tikka Masala


  • 8 oz boneless grilled chicken, cut into small pieces
  • 1 tbsp oil
  • 1 tbsp or to taste red chile powder
  • 1 tbsp garam masala
  • 3 tbsp tomato paste
  • 1 tsp fenugreek (kasuri methi)
  • 2 tbsp cream
  • salt to taste
  • ½-1 tsp sugar (optional)


  • 4 oz yogurt
  • 1 tbsp garam masala (available at Indian shops)
  • 1 tbsp ginger-garlic paste (even amounts of ginger & garlic, pureed in food processor)
  • ½ tsp turmeric powder


  1. Marinate the chicken with ginger-garlic paste, red chili, garam masala, yogurt for at least 1 hour in refrigerator.  Grill it until it becomes brown in color. You can store it or use it immediately
  2. Cut it in small pieces
  3. Take a pan and add oil and stir it for a minute or so
  4. Add tomato paste and put little red chili and garam masala powder together and cook it for at least for 5-7 minutes
  5. Add the grilled chicken and cream and cook it for 3 to 4 minutes
  6. Add salt and fenugreek and serve (you can cover it for 5 to 10 minutes and let it simmer)
  7. Serve hot!