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Chicken Tikka Masala

Generally, this recipe is full of calories loaded with butter and heavy cream! However, my version of the recipe is equally delicious and guilt-free. I made this chicken tikka masala recipe for a work event where it won an award among other dishes. Ever since the event, everyone has been asking for the recipe for this award-winning chicken tikka masala. You will have fun making this recipe and sure to get lots of praise for it. It is delicate, full of flavors, and most importantly without the added calories and artificial ingredients. I promise you will not miss going to the Indian restaurant for some good chicken tikka masala because you will master the art of making it yourself!


4 pieces of boneless skinless chicken thighs

3-4 cloves garlic

1 tbsp. tandoori chicken masala

1 tbsp. cayenne pepper

Lemon juice (1 whole lemon)

1 tbsp. plain yogurt

3-4 tbsp. Olive oil

1 large onion finely chopped

2 bay leaves

½ tsp clove powder

½ tsp cinnamon powder

1 tbsp. chicken tikka masala

1 tbsp. butter chicken masala

4 large tomatoes

1 large onion chopped

1 cup raw cashews

2 cups water

Salt to taste

1 tsp liquid saffron


  1. Preheat oven to 400 degrees

  2. Blend garlic cloves, tandoori chicken masala, salt, ½ tbsp. cayenne pepper, lemon juice and plain yogurt for the marinate

  3. Pour over chicken pieces, mix well & set aside for 30 minutes

  4. After 30 minutes, add olive oil to marinated chicken and mix well.

  5. Brush a grilling tray with oil and place marinated chicken pieces on the tray

  6. Bake chicken in the oven for 20 to 25 minutes or until fully cooked and tender

  7. While the chicken cooks, heat oil in a pan

  8. Add onions, bay leaves, clove powder, & cinnamon powder

  9. Fry till onions turn light brown, then add tomatoes, raw cashews, tikka masala spice blend, butter chicken blend, ½ tbsp. cayenne pepper & salt to taste

  10. Mix well and cook covered on medium heat for 20 minutes stirring every 3-4 minutes

  11. Check on the chicken in the oven and set aside covered when ready

  12. After 20 minutes, empty the contents of the sauce pan in a large bowl & blend with a hand blender to a fine paste

  13. Now transfer the paste into the same saucepan with two cups of water, 1 tsp of liquid saffron & cooked chicken tikka

  14. Bring to boil on medium heat, then cover and let it simmer for 5 minutes before serving


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