Chicken Tikka Masala (Murgh Tikka Makhani)




  • 2 Tbsp Ghee (Indian form of clarified butter, withstands high heat)
  • 1 large garlic clove, finely minced
  • 1 fresh red chili pepper, seeded and finely chopped
  • 2 tsp Spice Horizon ground organic cumin
  • 2 tsp Spice Horizon ground paprika
  • ½ tsp Spice Horizon sea salt
  • ½ tsp Spice Horizon ground black peppercorns
  • 14oz can of San Marzano tomatoes, chopped
  • 1 ¼ cups heavy cream
  • 5 boneless chicken breas


  • 1 Tbsp garlic and ginger paste (equal parts of garlic and ginger minced and mashed together)
  • 1 Tbsp Spice Horizon ground paprika
  • 1 tsp Spice Horizon Ceylon cinnamon powder
  • 1 tsp Spice Horizon ground coriander
  • ¼ tsp Spice Horizon chili powder
  • 1 pinch of Spice Horizon clove powder
  • ¼ tsp red edible food coloring (optional)
  • ¾ cup plain thick yogurt
  • ½ lemon
  • 1 tsp Spice Horizon sea salt
  • 2 Tbsp Ghee (Indian form of clarified butter, withstands high heat)

DIRECTIONS (For Tandoori Masala Paste):

  1. Combine the garlic/ginger paste, dry spices, yogurt and food coloring (optional).
  2. Using a sharp knife, score the chicken breasts multiple times making a cross hatch so that the marinade gets into the crevasses.
  3. Rub the lemon half over all of the scored chicken breasts, then rub salt into the cuts.
  4. Place the chicken into a large bowl and add the paste, using your hands to work the paste into the chicken breasts.
  5. Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours, but better if marinated overnight.
  6. Preheat the grill to high-heat. Clean and rub oil on the grilling surface so the chicken will release without tearing.
  7. Remove chicken from the marinade and shake off excess.
  8. Grill chicken until the juices run clear when you pierce the breast with a knife, and the Tandoori paste is lightly charred.
  9. Remove from heat and let stand for 10 minutes, then cut into pieces.

DIRECTIONS (For Tikka Masala Sauce): 

  1. Melt Ghee in a large heavy skillet with a lid over medium heat.  Briefly sauté the garlic and chili pepper.  Be careful, as garlic will burn pretty quickly.  
  2. Stir in the cumin, paprika, salt and pepper and stir for about 30 seconds.
  3. Stir the can of tomatoes with their juice and the cream into the pan.
  4. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently to prevent the milkfat from burning, until it reduces and thickens.
  5. Cut the grilled chicken into bite-size chunks and stir into the Tikka Masala sauce.
  6. Serve over basmati rice and garnish with chopped cilantro or parsley.



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