Chicken Tikka Masala

Good Morning Foodies. I hope you all had a great weekend, Nick and I sure did! I ended the weekend in the perfect manner – a delicious dinner. We recently discovered our absolute love for Indian cuisine. Last month we decided to check out a local Indian restaurant and we fell instantly in love. However, there are reasons not to like it; for instance, if a restaurant does not cook the lamb correctly, this foodie gets a bit turned off.

I will tell you that curry, ginger, garlic, creamy tomato sauce, Serrano peppers, and garam masala are some of my newest favorite flavors. I wish I could make Indian food every night for dinner. You see, I become slightly obsessed with things that taste good. For example, I cannot eat one popsicle, or one bowl of macaroni and cheese and forget about strawberries, grapes and potato chips.

I am an overindulgent food-aholic.

I decided to attempt my first Indian meal yesterday and it was a HIT. I made Chicken Tikka Masala. It just happens to be my newest favorite. And you know what that means, right? Yep, I ate too much of it last night.

Oh and about an hour after all of the leftovers were packed up, I could not resist going and eating more of it. I could not help myself. I wish I had been able to stop myself.

Nutritional Information
Servings: 7
Serving Size: about 3 ounces of chicken
Calories: 241.8
Fat: 8.9 g
Carbohydrates: 7.1 g
Fiber: 1.2 g
Protein: 30.6 g
Points+: 6


Recipe Adapted from Aarti Sequeira

For Marinade:

  • 1 cup plain yogurt {I used Greek}
  • 3 tablespoons Ginger-Garlic Paste, recipe follows {or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press}
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 LARGE chicken breasts, poked with a fork and cut into large bite sized chunks 

For Sauce:

  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 1/3 cup Ginger Garlic paste, recipe follows {or 6 cloves garlic and 2 inch ginger minced}
  • 2 serrano peppers, minced {seeds removed if you don’t want it spicy, I kept all of the seeds!}
  • 2 tablespoons tomato paste
  • 1 HEAPING teaspoon garam masala
  • 2 HEAPING teaspoons paprika
  • 2 {14.5 ounce} cans diced tomatoes
  • 1 ½ teaspoons salt
  • 1 ½ cups water
  • ½ cup half and half
  • Rice or naan, for serving 


For the marinade:

  • In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.

For the Sauce:

  • Place a large skillet over medium heat and add the olive oil and butter
  • When the butter has melted, add the Ginger-Garlic paste and Serrano peppers
  • Sauté until lightly browned around the edges
  • Add the tomato paste and cook until the tomato paste has darkened in color, about 3 minutes
  • Add the garam masala and the paprika and sauté for about 2 minutes to draw out their flavors
  • Add the tomatoes, salt and 1 cup water
  • Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes
  • Meanwhile, in a large skillet heat up some cooking spray over medium high heat
  • When it is nice and hot, place the chicken in the skillet
  • Cook until all of the pieces are browned, about 3 minutes on each side
  • Using an immersion blender {or regular blender} process until smooth {or until you reach a consistency that you like}. I kept some of the chunky tomato pieces, because I love that!
  • Add the chicken, reduce the heat and allow to simmer for about 10 to 15 additional minutes. If the sauce cooks down too much, add an additional ½ cup water
  • Add the cream and stir through
  • SERVE HOT and with some Naan or rice. 

Ginger Garlic Paste:

  • ½ cup cloves garlic, whole
  • ½ cup fresh ginger, peeled, cut into ½ inch slices
  • ¼ cup oil


  • Throw the garlic, ginger and oil in a food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but it will be pasty. Save what you don’t use in a glass jar for up to 3 weeks!!

I used naan last night because Nick and I really love it, but this would have been much better with rice. I wish I had doubled the recipe. Though it may be good that I didn’t because I would not be able to stop myself from gobbling it all up.

I hope you all give this a try! It is absolutely delicious!!

Until Next Time,

Happy Experimenting!