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Easy Indian Fusion Tikka Masala Chicken

Tikka Masala is one of my favorite Indian Inspired dishes.  Creamy, spicy, tangy and a little sweet, it makes a perfect accompaniment for any bread, rice, wrap, as a filling for empanadas or even as a substitute for spaghetti sauce.  



  • 1.5-2 lbs chicken
  • 1 tbsp garam masala
  • Juice of 1 lemon or lime
  • 1 cup yogurt
  • 1-3 tsp hot chili powder
  • 1/2 tsp salt
  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • 1 tsp black pepper powder

Tikka Masala Sauce

  • 1 tbsp butter
  • 3 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 1 hot chili pepper, chopped
  • 1 tbsp garam masala
  • 1 cup whole milk (or cream)
  • 3 large tomatoes, wedged
  • 3 tbsp tomato paste
  • 2 tsp brown sugar
  • 1-3 tsp hot chili powder
  • Salt to taste
  • *Garam Masala* (adapted from Allrecipes KitchenBarbarian Easy Garam Masala)
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cardamom (or crushed whole cardamon)
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ground nutmeg
  • Mix all of the above spices. Feel free to double or triple recipe to make sufficient amounts.



  1. Mix together all ingredients for chicken marinade.
  2. Marinade chicken 30 minutes to an hour in refrigerator.
  3. Bake large pieces of chicken in 375F oven until meat is cooked to desired tenderness.
  4. Once cooked, remove chicken from heat.
  5. Cut chicken into bite-sized pieces. Set aside.


  1. Fry in oil chopped onion, garlic and hot chili peppers.
  2. Once fragrant, add wedged tomatoes.
  3. Once tomatoes have softened, add garam masala, hot chili powder, tomato paste and brown sugar. Allow mixture to fry a little.
  4. Add milk to mixture. Allow to come to a simmer.
  5. Add chicken pieces into tomato chili mixture without the chicken marinade used for baking. (You can save the marinade for Yogurt Lime Rice, see recipe)
  6. Mix well and add salt to taste.
  7. Serve warm over warm rice, in a wrap, over spaghetti, as a filling for empanadas or as a filling in stuffed roti.


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