Chicken Tiki Masala

This is an amazing recipe. But it is also very time consuming. Don’t do this on a weekday, make sure you have some time. At the end of it, you are going to have a very solid tiki masala. I brought this to work for my Indian friend to taste, and he signed off on it. It also might have had something to do with me being his boss, but he definitely liked it. You should also make some garlic naan to go with this, it’s awesome.

Time to prep: 20 minutes

Time to done: 1 hour and 30 minutes


     Chicken Marinade

  • 3 boneless, skinless chicken breasts
  • ½ cup  plain yogurt
  • Juice of 1 lemon
  • 6 cloves garlic, minced
  • 1 tablespoon  minced ginger
  • 2 teaspoons  salt
  • 2 teaspoons  ground cumin
  • 2 teaspoons  garam masala
  • 2 teaspoons  paprika


  • 3 tablespoons  oil
  • 1 large onion, finely chopped
  • 2 tablespoons  minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons  ground cumin
  • 2 teaspoons  ground turmeric
  • 2 teaspoons  ground coriander
  • 2 teaspoons  paprika
  • 2 teaspoons  chili powder
  • 2 teaspoons  garam masala
  • 1 tablespoon  tomato puree
  • 3 ½ cups  tomato sauce
  • 1 ¼ cups  water
  • 1 cup  heavy cream
  • chopped fresh cilantro leaves, for garnish
  • cooked rice, for serving
  • naan bread, for serving
  • Skewers


Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. 

Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. 

Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. 

Pour in the cream.

Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. 

Garnish with cilantro and serve over rice or alongside naan bread.

Original recipe: