Chicken Tikka Masala

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 4




  • 1 1/2 lbs boneless, skinless chicken thighs, diced
  • 1/2 cup plain yogurt
  • Juice from 1/2 lemon
  • 2 tsp group cumin
  • 2 tsp ground coriander
  • Coarse salt
  • Ground black pepper


  • 1/2 Tbsp butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • Pinch of cayenne pepper (optional)
  • Coarse salt
  • Ground black pepper
  • 2 Tbsp tomato paste
  • 1 can diced tomatoes (28 oz)
  • 3/4 cup half and half, or heavy cream
  • 1/2 cup roughly chopped cilantro




Trim chicken thighs of excess fat and lay in a shallow dish.


Whisk together yogurt, lemon, cumin, coriander and a pinch of salt and black pepper. Pour the yogurt mixture over the thights and stir to fully coat each piece. Chicken can be used immediately or marinated in refrigerator overnight.


Warm butter in a large skillet. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and ginger and saute 30-60 seconds. Stir in chicken and cook 5-6 minutes, until starting to brown. Season with garam masala, paprika, cayenne and a pinch of salt and pepper. Add tomato paste and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, until thickened.


Stir in the cream and most of the cilantro. Taste and adjust seasonsings, if necessary. Serve over rice with remaining cilantro as a garnish.


Nutrition Facts