The Very Hungry Cook

Indian Food

July 26, 2011

Raghu’s Chicken Tikka Masala

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So after months of promising to post this recipe, here it is!!

Sorry guys, it’s just been so crazy with school, my internship (which I will tell you about soon) and Hugo (the puppy) and all…

So this is one of the first things Raghu ever cooked for me. The second ever actually- and everyone that’s had it seems to love it! It’s definitely the best Tikka Masala I’ve ever had. It has a lot of ingredients, but it’s SO easy to make. And it tastes so complex and PERFECT and fancily (yes, it is a word) complicated that your guests will be blown away. I strongly encourage you to try it!

Also, the fingers in the following photos (and the hands attached to aforementioned fingers) belong to my husband. I don’t have dainty small hands (or feet) but really, they don’t look quite THIS masculine.

Please don’t think I’m not beautiful.

I really am.




Don’t be jealous. I’m sure you’re beautiful on the inside.

And finally, the chicken has to marinate overnight, so this dish requires planning a day ahead. But you’ll thank me for it! I promise you!

The chicken – Boneless, cut into cubes. Dark or white meat, whichever you prefer.


Grate in ginger, garlic and squeeze in some lime juice… Yes, my photo series is a little messed up, but come one now! Use your imagination! Pretend the ginger photo was the second one.


Cayenne powder, cumin powder and coriander powder…



Some salt, cardamom powder and yoghurt..


Mix it all together…

Marinate overnight . Yes! OVERNIGHT. No, trust me, it’s worth it. I’ve tried 1 hour, 5 hours even 12 hours. 24 works best. Nothing like it.

First, take all the skewers and soak them in water for an hour… As much of a pyro as you might be, now is really not the time to set the oven on fire (not with all that lovely chicken in there stupid!)

Bring out the skewers! Use two skewers per kebab – it makes it so much easier to turn the kebabs..

Cook in a 350 degree oven for 20-25 minutes. Turn  every 5 minutes, and brush lightly with butter during turns 3 and 4.


Resist the urge to eat all the chicken.


TOMATOESIES!! (yes I did)


Chop them, also dice some onions..


Heat a pot, throw in some butter – so it gets lovely and foamy… Then toss in the onions and saute on low heat.



Add chopped green chillies, a tiny bit more cardamom powder (this was artistic license on Raghu’s part, its not part of the recipe at all really.. But given that he sort of made up the recipe and all….) and garam masala.

Cook for 10 minutes, then add the chicken tikka.


Now for the tomato paste and chopped tomatoes… sighhh… almost ready…ALMOST!

Put the lid on and let it cook for about half an hour.

Add cream and cook on low, low heat for a minute.

Adjust salt if necessary.

Garnish with cilantro.



And eat it all up!!!!




(Serves 2)


  • Boneless, Skinless Chicken            –       300g
  • Garlic, Minced                                 -     2
  • Ginger                                              –    1 inch
  • Salt                                                   -    1/2 tsp
  • Black Pepper                                    -   1/4 tsp
  • Cayenne Pepper                               -    1/4 tsp
  • Ground Coriander                            -   1/8 tsp
  • Cumin                                              -    1/8 tsp
  • Cardamom                                       -    1/8 tsp
  • Lime, Juiced                                    –    1/2
  • Yogurt                                              -     4 tbsp
  • Onion, Diced                                    -     1/2
  • Butter                                                -     1/8 cup
  • pureed Tomato                                  -     200g
  • diced Tomatoes                                 -     200g
  • Fresh Cream                                      -     225 ml
  • Chopped Coriander


Chop the chicken into cubes & combine first 11 ingredients and marinate overnight.

Skewer the chicken and bake it in a preheated oven (180 degrees Celsius) for a total of 20-25 minutes.

Make sure you turn the chicken even once in 5 minutes.

During the last 2 turns, brush lightly with butter.

Saute the onion in the butter until soft.

Throw in the green chillies and garam masala powder.

Then add the chicken tikka and cook about 10 minutes.

Add the tomato puree and diced tomatoes.

Cook for 30 minutes over medium-low heat with the lid on.

Finally add the cream- cook for a minute.

Garnish with cilantro just before serving.

  1. Never thought Chicken Tikka Masala can be this easy…awesome.thank you Rajika

    Comment by keerthi — July 26, 2011 @ 11:19 pm
    And I’m definitely having either you, Raghu or my mom make this for me. Thanks in advance!

    Comment by Smelly Melly — July 26, 2011 @ 11:41 pm
  3. I got here first ! Ok this post is going to convert me from being vegetarian. It looks tempting , even without having my glasses on !
    Well, by indian cooking standards, thats not too many ingredients…. So its ok for your readers on this side of thecworld :)
    Ps : and the boy has nice hands :)

    Comment by Laya — July 27, 2011 @ 2:25 am
    And I’m definitely having either you, Raghu or my mom make this for me. Thanks in advance!

    Comment by Smelly Melly — August 6, 2011 @ 11:46 pm
  5. Rajika,
    Thank u & Raghu for this wonderful recipe! I tried it this weekend and it was fab!! yummy!

    Comment by Meera — August 7, 2011 @ 11:03 pm
  6. I tried this and it was awesome.. Such as simple recipe.. Thanks for sharing

    Comment by Nithya — August 20, 2011 @ 9:22 pm
  7. Hello,this is amazingly simple..btw,would u mind telling me the name of the pan that you were using to make this chicken tikka..along with the food,the pan is a wonderful sight

    Comment by Deepa — October 31, 2011 @ 4:53 pm
  8. The recipe doesn’t really say how many chillies and garam masala powder.

    Comment by Ahtna — November 28, 2011 @ 8:49 am
  9. Hi Athna, we use 2-3 green chillies, however you can change this based on your taste, the same thing with garam masala, for this recipe we use 1 teaspoon, hope that helps, thanks for stopping by!

    Comment by Rajika — November 29, 2011 @ 12:19 pm
  10. Hi deepa, Thank you so much! The pan is Le Creuset, and the color is listed as Caribbean Blue :)

    Comment by Rajika — November 29, 2011 @ 12:20 pm
  11. I do love a good curry, Tikka Masala is my favourite of them, I have never actually tried to make it myself though which is terrible. Hopefully with the simplicity of this recipe as you have said I can give it a go.

    Comment by Weber Grills — December 16, 2011 @ 12:42 pm
  12. What about fenugreek leaves?? surprised you dont use!

    Comment by bill — February 10, 2012 @ 9:54 am
  13. @bill – good observation! I usually use dried fenugreek leaves, had run out of them when we made this for the blog :), fenugreek leaves are a great addition – gives the currry that indian flavor, I run 2 teaspoons of them in a coffee grinder before I add it to the curry at the end and cook for about 5-10 mins :) – raghu

    Comment by Rajika — March 14, 2012 @ 6:41 pm
  14. This looks DELICIOUS!I was wondering if I made the sauce by itself would it lose a lot of flavor?

    Comment by Sue — August 5, 2012 @ 3:00 pm
  15. Looks so yummy. I love chicken curries.

    Comment by Your Cookery Book — August 16, 2012 @ 11:32 am
  16. Hi sue – you could make just the sauce itself, it would loose some of the marinade flavor, however you double the garam masala quantity that goes into the sauce.
    Another alternative if you are vegetarian is to use Panner instead of chicken… :D

    Comment by Rajika — August 18, 2012 @ 12:33 pm
  17. Where’s the garam masala seasoning? Looks delicious tho!!! Will try.

    Comment by Lulu — March 19, 2013 @ 4:13 pm
  18. Ok I see it inbetween the pictures I just didn’t see it in the list

    Comment by Lulu — March 19, 2013 @ 4:16 pm
  19. I made this for dinner last night and it was incredible! Definitely the best tikka masala I’ve ever made. I’ve tried two or three recipes now and this was the first one that got it exactly right. Thanks!

    Comment by Cassandra — September 6, 2013 @ 10:33 am
  20. Hi there, thank you for sharing your recipe- I will be trying it out soon. Just wanted to know whether you used chicken thigh or chicken breast?
    Many thanks

    Comment by Maria — October 11, 2013 @ 9:15 am

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