Easy Chicken Tikka Masala


  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup plain whole mile yogurt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated

Masala Sauce

  • 3 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 fresh serrano pepper, ribs and seeds removed, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 28 ounze can of crushed tomatoes
  • 1/2 tablespoon sugar (originally 2 tablespoons)
  • 1/2 tablespoon salt
  • 2/3 cup heavy cream
  • 1/2 cup? fresh cilantro


For the chicken: Combine cumin, coriander and salt in a small bowl.  Sprinkle both sides of chicken with the spice mixture, pressing gently so mixture adheres.  Place chicken on plate, cover with plastic wrap, and refrigerate 30-60 minutes.  In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.

 For the sauce: Heat oil in large dutch oven over medium heat until simmering.  Add onion and cook, stirring, until light brown.  Add garlic, ginger, chili, tomato paste, and garam masala; cook, stirring frequently, until fragrant (~3 minutes).  Add crushed tomatoes, sugar and salt; bring to a boil.  Reduce heat to medium low, cover, simmer about 15 minutes, stirring occasionally.  If the sauce looks too chunky, puree it in a food processor, then return to pan.  Stir in cream and return to simmer.  Remove pan from heat, cover to keep warm. 

While sauce simmers, put oven rack about 6 inches from broiler and heat broiler.  Using tongs, dip the chicken in the yogurt mix (chicken should be coated with a thick layer of yogurt) and arrange on a broiler pan with a wire rack.  Discard extra yogurt.  Broil chicken until thickest parts are 160 degrees and exterior is lightly charred in places (~10-18 minutes), turning chicken halfway through.

Let chicken rest 5 minutes, cut into 1 inch chunks, and stir into warm sauce.  Stir in cilantro, adjust seasonings with salt, and serve with basmati rice.

Lynn’s Curry Chicken


* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 onion, diced
* 1 – 1 1/2 tablespoons curry powder
* 2-4 boneless, skinless chicken breasts, cut into strips
* 1/6 – 1/4 cup soy sauce
* 1 can coconut milk
* 3-4 potatoes, cut into eigths


In a saute pan over medium high heat, brown potato pieces in oil. Remove from pan. Saute the garlic and onion in the same pan. Stir in curry powder and then the chicken pieces. Add in soy sauce and 1/3 of the can of coconut milk. Cover and heat for 5 minutes. When chicken is almost done, add the rest of the coconut milk, a small amount of water and potato pieces. Stir constantly until potato peices are cooked.