Chicken Tikka Masala


  • 2 chicken breasts
  • For the marinade:
  • 2 cloves garlic, minced
  • 1/4 teaspoon fresh grated ginger
  • 1/3 cup Greek yogurt (or sour cream)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the sauce:
  • 1 jalapeno – ribs and seeds removed (leave them in if you want more spice), finely minced
  • 1 shallot, minced
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 8oz can tomato sauce
  • 1 cup half and half
  • 1/2 cup frozen peas (optional)


  1. Dice your chicken breasts into bite size cubes and add to a ziplock bag or a bowl
  2. To the chicken, add your Greek yogurt, garlic, ginger, spices (garam masala, cumin, coriander), and salt/pepper. Marinate the chicken for at least one hour, preferably several
  3. When your chicken is done marinating, heat a large skillet over medium high heat with some olive oil
  4. Add your chicken and saute until it is just cooked through – it shouldn’t take long (don’t worry if there’s still a little pink in the middle, we simmer it in the sauce later)
  5. Set your chicken aside to a plate and add your shallot, garlic, and jalapeno to the same skillet along with a little bit of olive oil and some salt and pepper
  6. Saute until the veggies have softened, and add your spices (garam masala, cumin, and coriander). Stir to combine
  7. Cook this for about a minute, and add your tomato sauce
  8. Stir this and let it simmer for a minute or two before adding your half and half
  9. Stir in your half and half and add your chicken back into the sauce. Add your frozen peas at this point as well (peas are optional)
  10. Let the chicken simmer for a few minutes or until it is fully cooked through
  11. Serve the Tikka Masala over rice (I used brown jasmine rice)