Chicken Tikka Masala (Indian Cuisine)

Indians traditionally cook this meal by marinating chicken threaded on skewers in a spicy yoghurt
sauce and then cooking the skewered chicken in a tandoor oven.

Not having our own tandoor oven, we can achieve the same results using a different method.


Chicken Tikka Masala


Chicken Tikka Masala (serves four to six)

      (1) 1 whole chicken, large
      (2) 250 ml or 1 cup plain yoghurt
      (3) 2 large onions finely chopped
      (4) 3 cloves of garlic, crushed
      (5) 11/2 inch long piece of ginger, peeled and sliced or crushed
      (6) 1 slice of peeled papaya (1/4lb)
      (7) 1 teaspoon (5ml) chili powder
      (8) 1 teaspoon (5mil) garam masala
      (9) 2 tablespoons (30ml) lemon juice
      (10) 2 to 3 drops of red food coloring
      (11) Ghee or butter
      (12) Salt to taste
Preparation and Cooking:

  • De-skin and de-bone the chicken and cut into serving portions, wash chicken and set aside.
  • Add onion, garlic, ginger and papaya into a blender and bring to a smooth paste.
  • Mix in chili powder, garam masala, salt, lemon juice and food coloring to the paste.
  • Brush the chicken pieces thoroughly with the paste and refrigerate overnight.
  • Melt ghee or butter in a frying pan.
  • Add the marinated chicken pieces and fry for one minute on all sides.
  • Pour yoghurt and remaining marinade over the cooking chicken.
  • Cover and let simmer over low heat until chicken is tender.
  • Serve hot over rice.
Bon appétit!

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