Chicken Tikka Masala is the most common dish on the menu of Indian restaurants, although the origin of the dish is not entirely clear, as many different sources indicate that this dish was created in the UK. The most important thing for us, however, is the taste, where the tomato and cream sauce together with aromatic spices and juicy chicken create an amazing composition of a delicious dish 🙂


2 tablespoon oil
500 g chicken breast, cut into 1 inch
salt and pepper, to taste
1 onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 teaspoon chili powder
1 ½ teaspoon ground turmeric
1 can tomato sauce
1 cup chicken stock
½ cup heavy cream
2 tablespoon of chopped fresh cilantro, for garnish
freshly cooked rice


Season the chicken with salt and pepper. Heat the oil in a large pan over a medium heat. Add the chicken and onion and fry for about 4-5 minutes or until it turns into golden color. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric for about 2 minutes.
Add tomato sauce and chicken stock. Season with salt and pepper and mix. Bring to a boil. Reduce the heat into low heat and allow to simmer stirring occasionally for 8-10 minutes or until liquid has reduced and the sauce has thickened. Pour in the cream and mix. Garnish with cilantro. Serve with rice or naan bread.


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