Easy Chicken Tikka Masala

For the marination:

  • 10.6 ounces boneless Chicken cut into cubes
  • 1/8 cup Yogurt
  • 1 Teaspoon Cumin Seed powder
  • 1 Teaspoon Coriander Seed Powder powder
  • 1/4 Teaspoon Black Pepper powder
  • 1 Teaspoon Turmeric Powder powder
  • 1/2 Teaspoon Cinnamon powder
  • 1/2 Teaspoon Red Pepper or Cayenne Pepper Powder
  • 1 Tablespoon Ginger Garlic *see Notes for options

For the curry cooking:

  • 1 Onion choped
  • 1 piece Bay Leave
  • 1 Tomato diced
  • 2 Tablespoons Butter or Clarified Butter
  • 5 Tablespoon Tomato Paste
  • 3 1/2 Tablespoons Cream
  • 1/2 cup Water
  • to taste Salt optional
  • US Customary – Metric


  1. For the marination, place chicken cubes into a large bowl. 
  2. Add in the yogurt, coriander seed powder, cumin seed powder, black pepper powder, turmeric, cinnamon, red pepper powder/cayenne powder, and ginger garlic.
  3. Mix everything well so that the chicken is evenly coated with the marination. The longer you keep it marinate the better for the flavor, however, if you are in a hurry just marinate it as long as you can spare time and then continue with the preparation.
  4. For the cooking process, heat up a deep pan and add the butter. Add in the onion and cook soft.
  5. Add a piece of bay leaf to the pan and let it cook for a minute. This will bring out the bay leaf flavors.
  6. Throw in the diced tomato and stir cook until a bit soft. Don’t let them burn on.
  7. Add in your tomato paste with the cream and mix the whole pan contents well. Pour in the water, mix again, cover and let it cook until tomato has softened considerably.
  8. Now you can add in the chicken with the marination. Mix it all well!
  9. Cover and cook on medium heat until chicken is soft.
  10. Pick out and discard bay leaf.
  11. Garnish with fresh cilantro (aka coriander)

Use homemade Ginger and Garlic paste or finely chop 1/3 Ginger and 2/3 Garlic. You can prepare also ginger and garlic pastes separately. OR simply buy ginger garlic paste. Store-bought ginger garlic paste is convenient but the homemade version tastes better. The homemade paste is my choice because it tastes pure and mixes into the curry.

Keyword: chicken, curry, easy, low carb, masala, spices, spicy, tikka Prep Time: 10 minutesCook Time: 20 minutesmarinating (optional): 30 minutesTotal Time: 30 minutes Servings: 2 servings Calories: 455kcal

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