Cole Cooks: Chicken Tikka Masala Recipe


Chicken Tikka Masala is a favorite of our family.  This dish, often found in Indian restaurants is more U.K. than India based.  Our unique take adds sauteed onions and peppers and is probably not traditional.  However, it tastes good.  We made this along with our super hot Carolina Reaper Phall.  So here is our Chicken Tikka Masala Recipe.

Chicken Tikka Masala

Our version of British Tikka Masala with the addition of sauteed onions and peppers.
Course Main Course
Cuisine Indian
Keyword Chicken, Chicken Tikka Masala
Prep Time 1 hour
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6


  • 2 lbs chicken breast cut in large pieces
  • 2 tbsp butter
  • Optional onion green and red peppers sliced in large pieces


  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1-2 tsp chili powder/cayenne
  • 1 ½ tsp salt
  • 1 tsp pepper


  • 1 large onion diced/blended
  • 2 cardamom pods
  • 4 whole cloves
  • 6 cloves garlic diced
  • 2 tbsp ginger grated about 3 inches
  • 1-2 chilis finely chopped
  • 1-2 tsp chili powder/cayenne
  • ¼ tsp cinnamon
  • 4 tsp garam masala
  • 2 tsp turmeric
  • 2 TBPS paprika
  • 28 oz chopped tomatoes
  • 12 oz yogurt
  • 2 tsp salt
  • 4 -6 TBPS coconut milk
  • 2 tsp brown sugar


  1. Cook chicken as desired or combine spices, butter and chicken in bag and sous vide for 2 hours at 147 (add an hour if frozen).
  2. When cooled cut chicken into small bite sized chunks
  3. Cook onions, cardamom and cloves in oil 5-10 minutes (put spices in removable pouch if possible)
  4. Add garlic, chili, ginger and cook about a minute
  5. Add chili powder, cinnamon, garam masala, turmeric and paprika and cook 1 minute
  6. Add tomatoes, yogurt, coconut milk, brown sugar and salt and simmer for 15 minutes
  7. Fish out cardamom and cloves if possible and blend
  8. Sauté onion and pepper slices for 5-10 minutes
  9. Combine peppers/onion, chicken and sauce and serve over rice.

Recipe Notes

We use coconut milk instead of heavy cream


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