Chicken Tikka Masala

Chicken Tikka Masala
Photo by Scott Phillips


  • 1 cup heavy cream
  • 2 tsp. sweet paprika
  • 1 1-inch piece fresh ginger, peeled and chopped
  • 8 Tbs. unsalted butter
  • 1 2-inch-long hot green chile (preferably serrano), stemmed but not seeded, chopped
  • 2 tsp. garam masala (store-bought or homemade)
  • Kosher salt
  • + 4 more ingredients
    • ¾ cup coarsely chopped fresh cilantro
    • 2 Tbs. cumin seeds, toasted and ground in a spice grinder
    • 1 28-oz. can whole tomatoes
    • 1 recipe Roasted Tandoori Chicken, meat removed from bones in large pieces; try not to shred (about 5 cups)

In a food processor, pulse the chile and ginger until very finely chopped. Add the canned tomatoes with their juice and process until the mixture is puréed. Set aside. Melt 6 Tbs. of the butter in a 6- to 8-quart Dutch oven over medium heat. When the foam subsides, add about a third of the chick...

View full recipe at Fine Cooking


Variations on Chicken Tikka Masala

  • Chicken Tikka Masala
    • 1 1/2 tablespoons garam masala
    • 1 tablespoon finely grated fresh ginger
    • Salt and freshly ground pepper
    • 1/4 cup blanched whole almonds
    • +19 other ingredients

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