Chicken Tikka Masala & Naan
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Chicken Tikka Masala

My version of Chicken Tikka Masala and/or Indian Butter Chicken.
Course: Main Course
Cuisine: Indian
Servings: 8
Author: Panamamama


  • 3 lbs boneless chicken cut into cubes I like thigh meat but breast is good too!


  • 1 cup plain yogurt I like Fage Greek Yogurt
  • Sea Salt
  • Pepper
  • 1 clove garlic chopped and pressed
  • 1/2 teaspoon paprika
  • 1 teaspoon Penzey's Tandoori Seasoning


  • 2 Tablespoons oil
  • 4 Tablespoons Penzey's Tandoori Seasoning (more or less to taste)
  • 2 teaspoons Paprika good quality
  • 4 Tablespoons tomato paste
  • 1 16 oz can chopped tomatoes
  • 2 cups water
  • 4 Tablespoons butter
  • 1 cup heavy cream (Can substitute with coconut cream)
  • Kosher Sea Salt
  • Pepper


  • fresh cilantro, chopped
  • Plain yogurt


  • Put cut meat into marinade and let sit overnight in refrigerator or at least while you cook the sauce and make the naan.

To make the sauce:

  • Heat oil in a large saucepan over medium heat and add the spices.
  • Cook a minute or two until fragrant, then add 1 cup of water and tomato paste, stirring until well blended.
  • Add chopped tomatoes and about a cup more water.
  • Take off the heat and carefully puree in the blender.
  • Put back in saucepan and simmer while meat cooks.
  • When meat is almost done add cream, butter, and salt & pepper to sauce and stir and simmer until time to add the meat. (See meat instructions below.)


  • In a hot cast iron skillet with 2 Tablespoons of oil cook marinated meat over medium high heat.
  • Stir frequently and cook until meat is thoroughly cooked.
  • Place cooked meat in finished sauce and garnish with fresh cilantro and a dollop of yogurt.
  • Serve with basmati rice and fresh naan!