Chicken Tikka Masala


November 24, 2015

Creamy and tangy chicken stew cooked on a stove top. This recipe comes with homemade garam marsala recipe, but you can get a store-bought version at spices section or Indian/specialty store.

  • Prep: 20 mins
  • Cook: 55 mins
  • Yields: 6 Servings


1 lb. of boneless and skinless chicken breasts, cut into chunks

1 medium onion, chopped

3 tbsp. of minced ginger

6 cloves of garlic, minced

1 tsp. of kosher salt

½ tsp. of ground black pepper

2 tsp. of olive oil

2 tsp. of smoked paprika

3 tbsp. of tomato paste

1 tbsp. of garam masala (to make homemade garam marsala, check recipe below)

½ cup of nonfat milk or 2 tbsp. thick unsweetened coconut milk

1 cup of nonfat yogurt

1 cup of water

Garam Marsala

2 tsp. of ground cumin

1 tsp. of ground coriander

1 tsp. of ground cardamom

1 tsp. of ground black pepper

½ tsp. of ground cinnamon

¼ tsp. of ground cloves

¼ tsp. of ground nutmeg

** To make garam marsala, combine all ingredients listed above in an airtight container. Mix well and store in a cool, dry place.


1In a large saucepan, over medium heat, sauté onion and chicken chunks with olive oil for 5 minutes.

2Sprinkle minced garlic, ginger, and tomato paste into the chicken mixture. Mix well. Cook for 1 minute.

3Stir in salt, pepper, paprika, garam masala, yogurt, milk, and water. Bring to boil. Stir occasionally.

4Lower the heat, cover with a lid, and simmer for 20-25 minutes or until the chicken is cooked and the sauce is thickened.

5Garnish with chopped cilantro, if desired.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.

Schedule Your Free Phone Consultation with Dr. Jorge today!