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Chicken Tikka Masala

Chicken Tikka Masala

A tasty favorite that will definitely be a hit at the dinner table. Try replacing chicken with paneer and spinach for an alternative vegetarian version.

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 2 pouches Tilda® Ready to Heat Pure Basmati Rice
  • 3 Tbsp plain yogurt
  • ¼ cup tikka masala paste
  • 2 chicken breasts, 4-6 oz each, cut into bite-size chunks
  • 1 Tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 2 Tbsp ginger, peeled and grated
  • 1 cup canned chopped tomatoes
  • ½ tsp smoked salt
  • 2 Tbsp water
  • 2 Tbsp butter
  • 1 tsp lemon juice
  • 2 Tbsp heavy cream
  • Mint leaves for garnish


  1. In a medium bowl, mix the yogurt and tikka paste together. Add the chicken and mix well to coat. Set aside.

  2. Heat the oil in a large pan and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring occasionally until softened.

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

  4. Add the chopped tomatoes, smoked salt, and water. Simmer for 15 minutes, stirring occasionally.

  5. Fold in the butter, lemon juice and heavy cream. Heat through and remove from heat.

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

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

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