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Chicken Tikka Masala

Indulge in homemade Chicken Tikka Masala - creamy, spicy, and aromatic. Ready in under an hour, serve with Tilda Bombay Rice for an authentic experience.

  • 61 - 90 Minutes
  • Easy
  • Serves 2

This recipe uses:

Bombay Rice

Where to buy
Chicken Tikka Masala




  • 2 pouches Tilda Ready to Heat Bombay Rice
  • 3 Tbsp plain yogurt
  • ¼ cup tikka masala paste
  • 2 chicken thighs, 4-6 oz each, cut into bite-size chunks
  • 1 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup canned tomato sauce (8 oz)
  • ½ tsp salt
  • 2 Tbsp water
  • 2 Tbsp butter
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 2 Tbsp heavy cream
  • cilantro leaves, for garnish

How to make Chicken Tikka Masala

  1. In a medium bowl, mix the yogurt and tikka paste together. Add the chicken and mix well to coat. Set aside for at least 30 minutes to marinate.

  2. Heat the oil in a large pan over medium heat. Add the onions and garlic. Cook for about 3 minutes, stirring occasionally until softened.

  3. Add the marinated chicken and cook until slightly browned.

  4. Add the tomato puree, salt, and water. Simmer for 15 minutes on medium low heat, stirring occasionally.

  5. Fold in the butter, chili powder, brown sugar, and heavy cream. Heat through and remove from heat.

  6. Heat the Tilda® Ready to Heat Bombay Rice according to package instructions.

  7. Portion rice into bowls with a scoop of chicken tikka masala.

  8. Garnish with cilantro leaves and serve.