Although I consider Butter Chicken to be the ultimate Indian chicken curry (I saved that recipe for my cookbook), Chicken Tikka Masala takes a close second. In fact, there is little difference in the dishes – both are usually made by adding roasted chicken pieces to a tomato-based curry sauce. Butter Chicken has more, well, butter.
The origin of Chicken Tikka Masala is disputed. It’s commonly believed that it was first whipped up in Indian restaurants in the UK (Glasgow in particular is often cited), but many argue that it was first influenced by dishes from the Punjab region of India and Pakistan well before it appeared in UK restaurants.
Putting the curry together is actually pretty simple – start to finish in under an hour. It gets a little complicated when the chicken comes into play, since it should be marinated for at least 6 hours beforehand (overnight preferred). But with a little forethought, this is an excellent weeknight meal.
Chicken Tikka Masala (Paleo, Primal, Gluten Free, Whole30 with dairy free options)
1 tbsp turmeric
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp kosher salt
2 tsp kashmiri red chili powder (or 1 tsp cayenne)
4 cloves garlic, minced
1/2” fresh ginger, grated (1/2 tsp ground ginger okay)
1 cup yogurt (coconut yogurt okay)
2-3 lbs chicken breast, cut into large chunks
2 tbsp ghee
1 onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
5 tomatoes, chopped
3 green cardamom pods
1/2 tsp white pepper
1 cup heavy cream (1/4 cup coconut milk okay)
salt to taste
1/2 cup fresh cilantro, chopped
1. Combine the turmeric, garam masala, coriander, cumin, salt, and red chili powder to make a spice blend; divide the spice blend in half. Combine half of the spice blend with the garlic, ginger, yogurt, and chicken; mix together with your hands in a mixing bowl. Transfer to a resealable plastic bag and marinate for at least 6 hours, overnight preferred.
2. Warm the ghee in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes, then add the garlic; sauté until aromatic, another minute. Add the tomato paste, tomatoes, cardamom pods, white pepper, and the other half of the spice blend. Stir to combine, then reduce heat to med/low and gently simmer until dark and thick, about 40 minutes.
3. While the sauce is darkening, prepare your chicken. Skewer the chicken pieces (metal skewers preferred) and grill over direct high heat until cooked through, about 3 minutes per side, flipping once. Alternatively, you can broil them in the oven, about 6-8 minutes per side. You’ll want to time this step to finish near the end of cooking the sauce so that the chicken doesn’t get too cold as you finish the sauce.
4. Once the sauce is dark, transfer it to a blender and blend until smooth. Return to the skillet (strain through a mesh strainer to catch the cardamom shells and tomato skins) and stir in the cream; return to a simmer and cook until slightly darkened, about 10 minutes. Taste and add salt if needed.
5. Stir in the cilantro and chicken pieces, and allow to simmer for another minute or two before serving.
Any ghee will work fine for this recipe, but we took the opportunity to try one of the grass-fed and organic spiced ghees from Pure Indian Foods (garlic ghee).
The curry before blending. It will turn bright orange when blended.
This chicken can be used for all sorts of curries, not just this one; it’s very delicious on its own, as well. It tends to burn quickly because of its yogurt-based marinade, so be sure to keep an eye on it while grilling.
The Domestic Man 
Yum! This looks like it would be an awesome do ahead freezer meal.
LikeLike
I’ve made this recipe several times. My husband loves it! We all love it. Thank you! Indian is some of my favorite food ever! I know this dish is contervsial as to whether or not it’s Indian, I don’t care, it’s simply amazing!
LikeLike
Hmmmmmm… not too keen on eating all that burned stuff, but the sauce sounds delicious and I’m sure using leftover cooked chicken breast would be delicious!
LikeLike
Looks brilliant! Love a good chicken tikka masala and this one looks so delicious!! Great recipe. Thanks! :D
LikeLike
So excited that you posted this!! This is my husband’s favorite dish. We have searched for the perfect recipe but are never fully satisfied – I can trust though that this recipe will be spot on :) Also – any suggestions for a tomato-less version? Any substitute? I have though that possibly a combo of beets and carrots might at least give the color, but they might disrupt the taste too much.
LikeLiked by 1 person
Hi Emily, I think beets and carrots would do well, maybe a bit of squash to give it body without too much flavor. I would do 1 small beet, 2 carrots, and 1 cup squash. 1/4 tsp of tamari or aminos will bring a hint of sharpness to the flavor as well.
LikeLiked by 1 person
Oooh – I love the idea of subbing beets, carrots and squash. I’ve yet to reintroduce tomatoes and am dying to try this recipe!
LikeLike
Aw perfect! Thank you :) I will be attempting this soon, I’ll let you know how it goes!
LikeLike
About how many cups of the beet/carrot/squash mixture would be needed for this recipe? Thanks!
LikeLike
I would say about 2 1/2 cups of peeled, chopped, and steamed beets/carrot/squash would be perfect.
LikeLike
I have good results with pureed pumpkin (if using canned, Duncan Hines brand retains a little texture). Personally, I still add a little tomato in the form of (don’t flinch) spicy catsup. If you need to avoid even any tomato at all, what about some cooked pureed red radish? And aminos, as already suggested.
LikeLike
Wool, is good for my launch, I reply in your post in portuguese.
LikeLike
Reblogged this on Cook In the Sky and commented:
Confira está receita incrível que encontrei no blog thedomesticman.com
LikeLike
Looks like a great recipe- I have been meaning to find a recipe for a while now, as its my favorite dish at my local gastro-pub.
– Dennis, Life Fermented Blog
LikeLike
Reblogged this on Paleo with cream and commented:
Similar to Chicken Korma the addition of ground coriander along with the fresh cilantro and tomatoes give it a different spin and depth of flavor.
LikeLike
This looks so good! I’m excited today: your book will arrive at my house this afternoon!
LikeLike
To be honest, I don’t like either! Butter Chicken is very Indian, but the Tikka Masala is very British. I prefer Tandoori Chicken. Also, I much prefer mutton
LikeLike
holy moly that looks good.
LikeLike
I’m SO excited you shared this recipe! I just added tikka masala to my “must figure out” list — and now you’ve done it for me. YAY! Thanks, Russ.
LikeLike
My pleasure! :)
LikeLike
Reblogged this on It's Just Food, Bitch and commented:
One of my fave classic Indian dishes. Beautiful color for fall and the mild warmth will help usher in that fall realness! (Reposted from The Domestic Man)
LikeLike
Looks amazing. Great recipe. Will give it a try
LikeLike
Reblogged this on sweet love, pray and commented:
I love all things Indian which includes a great tikka masala
LikeLike
Beautiful color! :)
LikeLike
Saw this on my morning commute and immediately realized that’s what I’d make for dinner. The chicken has been marinating since noon and I’m about to start the sauce…
LikeLike
awesome!
LikeLike
It was a really really lovely family dinner. My husband, two kids and I enjoyed it tonight, and husband will get leftovers for lunch tomorrow (making co-workers jealous!)
LikeLike
Awesome, glad you guys liked it!
LikeLike
I just purchased a jar of tikka masala last week and would MUCH rather have made this! Can’t wait!
LikeLike
Always wanted to make Tikka Masala, thanks for the recipe!
LikeLike
I love indian food! I can’t wait to try this!!
LikeLike
Dude those look tasty! I have three pastured chicken I just culled from the heard that would be awesome in this!
LikeLike
Recipe looks amazing, i’m going to try this soon! I’m punjabi and this sounds pretty authentic and close to the way I make it. I usually get lazy and instead of grilling the chicke, I just let it cook in the gravy. Although grilling def. does give it a better taste.
LikeLike
This looks yummy! Thanks for sharing :)
LikeLike
We were just at an Indian restaurant over the weekend and enjoyed this dish. We talked about making it at home, then this recipe popped up. Made it tonight and WOW it is good.
LikeLike
I’ve been looking for a new curry recipe Domestic Man, and one that is quick enough to throw together, thank you!
LikeLike
I made this dish tonight and my husband was very complimentary, which is amazing! He is Indian and will not eat In Indian restaurants because he doesn’t like the food. So well done and thank you. Karen.
LikeLike
I’ve got a “dumb” question, but do you toss out the marinade after you’ve put the chicken on the grill … or did I miss something?
LikeLike
I can’t speak for Russ, but when I’ve marinated chicken tandoori (a very similar process with yogurt), I saved the extra marinate and added it to a veggie stir fry the following night. It might not be an authentic approach, but it sure tasted good!
LikeLike
Excellent idea, goatsandgreens, thank you!
LikeLike
I can’t wait to try this, it’s not a flavor profile I typically eat, but this looks and sounds amazing. I also appreciate the extra pictures, when a recipe is outside my comfort flavor, the extra photos tend to push me toward trying a dish I otherwise would pass over.
LikeLike
I swear I think I’m cooking almost exclusively your recipes and Melissa Joulwan’s right now. I made this for lunch today and WOW, it was delicious. I have a four-year-old who can’t have any kind of dairy, so I used coconut milk instead of cream, and no access to coconut yogurt (yay rural living) so made “Paleo buttermilk” with coconut milk and a little ACV for the marinade. It was all seriously delicious. Next up, making that Pernil this weekend, because you are my hero for creating a recipe with 25 garlic cloves.
LikeLike
Emily, awesome to hear!
LikeLike
Made this last night without adding/changing anything – it was absolutely delicious. Thank you so much for sharing this amazing recipe! I’m wondering if you have any input/experience in making a large batch of this sauce and preserving it, either via canning or freezing. I imagine that freezing it might be OK, but what’s your experience with canning cream sauces, if any? There seems to be a big debate online whether it’s OK to do so. Any thoughts?
LikeLike
I would both can and freeze it before adding in the cream. I would also use coconut oil instead of ghee if canning so there is nothing that could potentially cause botulism. Otherwise I think it would work fine – the acidity of the tomatoes will help prevent the canned sauce from spoiling. Here’s a canning recipe from a few years back: https://thedomesticman.com/2011/08/19/canned-spaghetti-and-pizza-sauce/
LikeLike
Thank you very much!
LikeLike
Never thought to grill the chicken will have to give this a try
LikeLike
Love these spices…I will try with lamb…I haven’t been able to find healthy chicken since I moved so until I learn where I can’t wait to try this masala. Happy Nesting.
LikeLike
Reblogged this on Hostess Goddess and commented:
Happy Diwali everyone! On this rainy day in the Greater Philadelphia area all I want is some Butter Chicken….
LikeLike
So good, so easy, so satisfying. Thank you for whipping up killer recipes that won’t, well, kill me.
LikeLike
Reblogged this on My Blog.
LikeLike
How did you prepare the rice?
LikeLike
Erika, here you go (with added peas): https://thedomesticman.com/2012/09/11/steamed-basmati-rice/
LikeLike
Great, I’ll be trying that soon! Thanks!
LikeLike
Making this for the second time and sooooo excited! It pairs delightfully with the samosa mashed potatoes. Thanks!!
Any ideas/sources for Paleo/gluten-free chapati/roti??
LikeLike
Hi Jeni, there are a few different Paleo-friendly chapati/roti recipes out there, but I haven’t tried them…I do have a grain-free flatbread recipe coming in my cookbook, Paleo Takeout, next month!
LikeLike
This was amazing! I subbed chicken thighs for the breasts and used 2 cans of organic diced tomatoes to sub for the fresh. Left out the cardamom because I am not a fan. After making the sauce and searing the chicken in a pan, I added the rest of the marinade and the chicken to a crock pot to finish then added the cream (I used half and half). It was the perfect meal, and so worth the extra effort. My foodie two year old loved it too :) Thanks so much for the great recipe!
LikeLike
Meighan, happy to hear that you folks like it!
LikeLike
Do you have any suggestions for a Whole30 compliant option for the yogurt in the marinade? Would coconut milk work?
LikeLike
Hi Sarah, coconut yogurt is an option listed in the ingredients list. If you can’t find any locally that fits the Whole30 requirements, you can make your own with this recipe: http://nomnompaleo.com/post/45263391503/paleo-plans-simple-coconut-milk-yogurt
The acidity in the yogurt is essential for tenderizing and flavoring the chicken. Alternatively, you could mix 1 cup coconut cream (coconut milk would be okay) and 1 tbsp apple cider vinegar. Hope that helps!
LikeLike
I don’t know if you’re still monitoring comments on this recipe, but… I marinated the chicken overnight last night, planning to make this dish tonight. Something’s come up and I need to put off making it until tomorrow. I’m worried that’s too long for the chicken to marinate. Should I drain most of the marinade off today?
LikeLike
Hi Kim, 48 hours should be fine. Any longer than that and the chicken will start to denature from the acidity in the marinade. Let me know how it goes!
LikeLike
I will let you know for sure. We’re in a stretch of 70+ degree days here in Maryland, so I’ll be grilling outside tomorrow.
LikeLike
It was FABULOUS. 48 hours in the marinade did not cause the chicken to mush up at all. Both my picky kids even loved it. I served it with basmati rice, and my son said, “Mom, you know I don’t like rice.” I didn’t hear another peep, and next thing I knew his bowl was completely empty.
LikeLike
Hi, I have been looking for a chicken tikka masala recipe for a while! This recipe is such a great one. Will try it soon.
As I love indian food, the stuff outside just isn’t healthy. I would love to get a copy of your cookbook. It sounds really cool
Sincerely,
Jonathan Chan
LikeLike
This sounds amazing!!! I only have ground cardamom- what you recommend?
Thanks!
LikeLike
I found this on Pinterest awhile back. We got new cookware yesterday and decided to try this recipe to celebrate. Holy smokes, all of the flavors are spot on. I’m allergic to dairy, so the coconut milk & yogurt worked perfectly just as you said it would. This recipe is definitely a labor of love, but well worth it. Next time I’ll pay attention to the 1 tsp cayenne pepper as I accidently added 2. Doh! Thank you so much for sharing this recipe!
LikeLike
I made this for the first time tonight, and the flavors were great. However, after cooking the sauce down, there was clearly not enough liquid for it to be able to blend into a sauce, let alone pass through a mesh strainer, so I had to add a good amount of water to it while in the blender (and some while cooking it to keep it from getting too dry in the pan). I also found that there was not quite as much sauce as I would expect for the amount of chicken used. Any idea why this might be? I did halve the recipe, but cooked the sauce for the suggested 40 minutes, so perhaps that is why. In retrospect, if it happens again, I’m wondering if it would be better to add chicken broth instead of water so as not to dilute the flavors. Thanks for your help!
LikeLike