Primal Chicken Tikka Masala

There’s nothing better than successfully re-creating your favorite restaurant dish at home. Especially when your homemade Primal version tastes every bit as good as the less-healthy version on the restaurant menu. Mark’s Daily Apple reader Jillian McCabe spent years tweaking her Chicken Tikka Masala recipe so that it tasted just like the one served at her favorite Indian restaurant. When she and her husband Matt started the 21-Day Total Body Transformation, she found it surprisingly simple to turn the dish into Primal Chicken Tikka Masala. There’s no naan or rice served with her version (although you could serve it over steamed, grated cauliflower “rice”) and instead of cream or yogurt, she now uses coconut milk. “This dish will make your home smell divine,” says Jillian. And she’s right.

Chicken Tikka Masala is a staple in many Indian restaurants. Boneless chicken is typically marinated in spices and yogurt then baked, broiled or grilled and simmered in a creamy tomato sauce heavily laced with spices. The spices don’t necessarily make the dish spicy-hot, although they can. Jillian’s version doesn’t seem spicy at first, but a slow burn starts catching up with you by the end of the bowl.

This recipe is made in two steps. The chicken bakes in the oven while the sauce simmers on the stovetop, then the two are combined. If you’re tempted to start eating the chicken right when it comes out of the oven, it’s understandable. Incredibly moist, deeply flavorful and bathed in a shimmering coconut milk sauce, it could be a meal on its own. However, adding the chicken to the thick tomato-based sauce creates a bowl of rich, aromatic Chicken Tikka Masala that will have you coming back for more – which is fine, because this recipe makes a big batch. Plan to serve it to friends, or freeze some for another meal.

Chicken Ingredients:

  • 6-8 boneless/skinless chicken breasts cut into bite size pieces
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, finely chopped (bottom stems cut off)
  • 1 tablespoon lemon juice
  • 1 can coconut milk
  • 4 tablespoons finely chopped garlic
  • 4 tablespoons finely chopped or grated fresh ginger
  • Small pinch cayenne pepper (or more, for a spicier dish)
  • Generous pinch of salt (you can add more to the sauce later, if needed)
  • 1 tablespoon cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon turmeric
  • 1 tablespoon ground black pepper


Preheat the oven to 400 degrees Fahrenheit.

Combine all the ingredients in a large baking dish. (The spices can stain pans, so Jillian uses a disposable lasagna pan.)

Bake the chicken, covered, for 1 hour.

While the chicken is baking, make the sauce.

Sauce Ingredients:

  • 1/4 cup olive oil
  • 1 tablespoon coconut oil
  • 2 yellow onions, sliced thinly
  • 6-ounces tomato paste (or less, for a less tomato-y sauce)
  • 1 can coconut milk
  • 28-ounces canned/boxed crushed tomatoes in their juice
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons finely chopped garlic
  • 1/2 cup water
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garam masala (an Indian spice blend)
  • 1/2 teaspoon turmeric


In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.

Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.

Serve in bowls alone or over cauliflower rice.

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138 thoughts on “Primal Chicken Tikka Masala”

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    1. One hour seems quite long for boneless chicken pieces. Still juicy after the long bake at 400F?

  1. “The spices can stain pans, so Jillian uses a disposable lasagna pan.”

    Oh, FFS. That is so wasteful and ridiculous. I’ve never had a problem with any spices staining my pans, and even if they did stain, why would it matter?

      1. why not use glass, like pyrex? nothing stains that.

        Recipe sounds so yummy, I’ll be making it soon 🙂

        1. I agree, I use turmeric in my glass pan all the time and it has never stained it.

      2. Indeed I have! I’ve used a lot of colorful spices as well as other colorful ingredients (e.g. beets and berries) and it’s never been a problem with staining any of my cookware. What type of cookware are you using that’s so porous?

      3. best way to get rid of haldi (turmeric) “stains”…put your cup, glass dish, tuperware, etc in the sun for some time!! my parents have been doing this for years!! the sun essentially sucks the stains out (or burns them, if you will)..

    1. Exactly what I was thinking as well. That’s kind of the *point* of pans isn’t it?

    2. 2055: “If only Jillian didn’t use those six extra disposable pans per year, California might still be above sea level.”

    3. I use a glass pan with potent turmeric, and it comes right off. In my cast iron skillets, no matter how much I scrub, the next couple of things I cook will have a little turmeric color and flavor, but it never bothers us. It will stain your counters if you have any drips but if you just leave a drop of bleach over the stain after you’ve wiped the counter, overnight, it comes off easily. I recommend getting a glass pan so you don’t have to waste disposable ones.

    4. I see your point that having a turmeric seasoned pan wouldn’t hurt and is probably perfectly normal in India. It might impart a flavor to other dishes so you could just dedicate it to curry friendly recipes. 🙂

  2. This sounds like a dish my mother would make (I’m indian). Delicious. Have to try the cauliflower rice out though.

    1. Me too! So good to see home food our mothers make on the primal list!! 😀

  3. Thinking I will try this in my crock pot! One of my very favorite Indian dishes!!

    1. How’d you do this? Dump everything together raw, and simmer on high for 8 hours?

      With a 3 month old in the house, I’m looking for good, Paleo crock pot recipes.

      1. Crock pot curries can be done, but you need to prefry the spices else it tastes a bit bland.

  4. I’m always working on my cooking skills, okay make my primal food taste even better, this recipe is definitely going to be added to my arsenal. Thank you!

  5. When you say 1 can of coconut milk, how much is that in grams(g) or millilitres(ml)?

  6. Mac,

    In the U.S., the coconut milk I buy comes in two sizes: 400 ml, and 700 ml. My guess is that since the recipe author is an American and didn’t specify the size, the can is 400 ml.

  7. It is a holiday long weekend here in Australia and all the shops are shut, however I happen to have all the ingredients for this in my fridge/pantry/freezer/fruit bowl…so this will be dinner tonight + extra for leftovers! Brilliant, thank you 🙂

  8. This sounds awesome. I would like to use unsweetened coco milk instead, do you think that would ruin the recipe? Also how much is 1 can…1 cup?

    1. Unsweetened coconut milk is exactly what the recipe calls for so you are good. 1 can is approximately 2 cups; I use a 400ml can, which is 13.5 FL. OZ. Enjoy 🙂

      1. Thank you for clarifying that. One of my pet peeves is recipes that call for one can or one package, forgetting that these sizes are not standard in time and space.

        I’m looking forward to trying this recipe; it looks wonderful.

    2. This recipe is delicious! Made it on my birthday a few weeks ago. One of the best tikka masalas I’ve ever had. Thanks so much for posting this recipe!

  9. I saw this recipe this morning and just had to make it for dinner. It is really yummy. The chicken was great just out of the oven and to die for after simmering in the sauce. I used a glass baking pan and agree that the tumeric will not stain glass. Our cast iron skillet was also safe. This recipe is a keeper!

  10. Curry is my favourite thing in the universe – you have won my heart with this!

  11. This looks FANTASTIC. This is for a day when I’m alone during the weekend to spend time cooking with all those lovely ingredients and scents, and then to bring it to a party and be told I’m a complete goddess.

  12. Just made the dish tonight! If you enjoy Indian food, it will not disappoint! Very good. I have 6 meals left over after my wife and I had dinner. I love making dinner from scratch and then not having to prepare lunch for the next week!

  13. A family favorite. Interesting background…

    “Tikka Masala is a popular Indian curry dish that can be ordered in restaurants around the globe. The actual origins are disputed, some people claiming it comes from India and others saying that it was created in an Indian restaurant in London. Regardless of its origin, however, it is so popular in England that it is sometimes considered Britain’s national dish.”

  14. Hi MDAers! I’m glad everyone likes the recipe; I am honored that is has been added to the site. I will definitely use Pyrex from now on in lieu of the disposable lasagna pans.

    On Coconut milk; I use the 400 ml size or 13.5 FL. OZ. My favorite brand is “Chaokoh.”

    I just learned how to make my own coconut milk from organic shredded coconut by following this video:

    Have a lovely weekend!

  15. Would boneless skinless chicken thighs work as well? I simply don’t care for chicken breast. Reminds me too much of my flavorless, low-fat diet days.

    1. Yep, and bone-in thighs too. If i was going to use thighs i’d leave the bone in for added flavour.

    2. Yes…thighs are much nicer…not so dry as breasts.

  16. Dear Mark / Guys,

    I had been doing a 80/20 primal diet for the past 7 months, with great results on weightloss. But that’s about all the benefit I got (not that it isn’t important, it is a great deal for me). The bad part is, although Fitday pointed out I was nutritionally optimal, my period stopped for 7 months and I was constantly craving bread and sugar like mad. I finally had it and destroyed 2 large bagettes and 1 liter of ice cream. My period came back the following day and I felt so soo happy. How do you guys maintain a healthy primal diet without driving your minds and bodies insane? Can we really change years of conditioning to eating bread and rice every day and not feel deprived? Really need some encouragement. Thanks!!

    1. Before I knew about Primal ‘Proper’ I tried going carb-free and the longest I got was about two weeks. I nearly passed out after doing heavy cardio in the pool, felt dizzy standing, ate crisp rice bread (toxic in more ways than one) and had so many health issues though at the time I thought I was at peak fitness and health. Long story longer, it took literally 5 years to come off a LOT of junk gently, note each change and benefit, to the point where even four months ago I’d crave soaked, sprouted, dehydrated, ground and fermented buckwheat flour pancakes every few days, which was the last dodgy carb to go. Now the very idea makes me feel gross in the belly region and fuzzy in the head.
      Really long story short, take it easy man! Everyone’s different, don’t beat yourself up in the head or the body. If you know the ‘rules’ you’ll figure it out at your own pace.

    2. Keep going!!!! This happened to me at first while I adjusted! I think that you had the cravings BECAUSE you were due, NOT because you caved and ate the crap food. Stick with it! I think its just your body adjusting at first with the weightloss an stuff, after all, it is all hormones rebalancing. STAY WITH IT!!! good luck.

    3. I’ve had similar experience and kept searching for something similar to Primal or along the lines or Paleo and Primal and discovered The Perfect Health Diet. I added some safe starch (like potatoes and rice) back into my diet, while still eating the Primal way and feel much better, more energetic and yes, happier. I guess I need more starch (the key is SAFE starch) than others, and keep away from eating grains, gluten, sugar, seed oil and all of the ‘banned’ foods. Good luck. Sometimes we need to keep searching what is optimal for one’s body and health. Sticking religiously to one principle of eating method/diet may not be the best solution, that at least I found out for myself.

    4. Marcela, I wonder if you are getting enough healthy fats in your diet? I ask only because I went through a few months without a period during university, and it was because I had cut my fat consumption down severely. As soon as I started eating fats again, my cycle began to return. It took several months before it seemed “normal” again.

      I’ve found that, when I’m really craving ice cream, I can shut that craving up with an avocado. I think it satisfies the body’s craving for something fatty, as well as the mental craving for the texture of ice cream — ripe avocado has a silky, luxurious texture.

  17. I just don’t understand , these recepies and diets looks all the good and healthy…but can you tell me how this applies to people who suffer from gout (my case) or any degenerative kidney disease? It looks like we don’t qualify for primal diets then…

  18. Wowzer! Definitely going to make it soon and eat it with basmati lemon rice! Thank you!

  19. When you add the chicken to the tomato sauce, do you also add in all the sauce in which the chicken has been cooking along with it?

      1. we made this last evening, and only put the chicken in with the stove-top sauce to simmer. there was a lot of liquid remaining in the baked chicken, which we discarded, knowing it would take very long to boil down.

        i would also recommend going a bit lighter on the tomato ingredients. i found the recipe to be acidic, and i might suggest some extra fat or cream to cut it. (or am i thinking of korma/butter chicken?) 🙂

  20. If you really want this dish to have that restaurant/authentic taste add just a little bit of kasori methi 🙂

    1. Is that fresh fenugreek leaves? Or can you tell me what to look for? If you have any other helpful hints please share! Thanks!!

      1. Yes, I think that’s what it’s called in English. And the only other suggestion is that I prefer this dish more creamy. In the photos this dish resembles more of a “korma” which is fine too. Depending on how Paleo you are you can use Greek yogurt or heavy cream to get that creamy feel. Or coconut cream. Oh, another suggestion is to use butter instead of olive oil. Have you heard of the dish Butter Chicken? They are pretty much the same thing!

  21. I had everything in my kitchen except 6 chicken breasts, but I did have a beef pot roast thawing in my refrigerator. I made this using beef, but I didn’t want tough meat, so I cut it into strips and instead of baking, put it in a crock pot on low for 12 hours. The beef shredded really nicely on its own when I added it to the tomato-based sauce, and became a really nice dish. I think I would prefer it with chicken, but it’s what I had… You Indian food lovers don’t strike me down with verbal lightning or anything. And yes, I’m sure you could do it with goat.

      1. LOL, hey leave my flip flops alone… go eat something else… very funny greg…

  22. I love tikka masala! I’m so happy to have this recipe. Though, personally, I’ve avoided Indian food because I knew I wouldn’t have the strength to resist ordering naan. I did love me some naan. Haha. But using cauliflower rice is a good idea. And I definitely am a fan of recipes that make lots of leftovers!

  23. I was just thinking that any meat could be transformed using this recipe.Lamb would be great too.

  24. This looks like an awesome recipe. I’d serve it over raw spinach though – it goes well with curries. Cauliflower rice is good too, but without a food processor it’s a pain to make.

    1. That sounds good (the spinach). Sarah Fragoso’s recipe for baked curry cauliflower in Everyday Paleo is really, really easy–it’s easier than making cauliflower rice, but like rice, it can soak up the sauce and tastes really good.

  25. Try adding a cinnamon stick and a few 3-5 whole cardamom pods to the oil for a couple of minutes until fragrant and then remove and continue with frying the onion. Also add a couple of table spoons of almond flower to the sauce at the end a couple minutes before you remove it form the heat. But I would only add the almond flour if you are going to puree the sauce.

  26. Looks yummy! Could this be crockpotified? Seems like it wouldn’t loose too much flavor by not baking the chicken…perhaps browning the chicken or onions first, then adding it all together and cooking all day?

  27. Can you do this with a whole chicken, and if so what adjustments would you make?

    1. Hiya, I have been making this for years and everyone loves it but on the stove top. I fry the onion and garlic and ginger till golden add the spices and fry for a min, The ratio of spices I add to the browned onion garlic ginger is 1 tsp each of tumeric, cummin, paprika, salt and 1 tablespoon of coriander powder and chilli to taste. Then I add a tablespoon of vinegar and stir for 1 min more then put in a whole chicken cut into small portions and coat well. Add 2 fresh chopped tomatoes and the cinnamon stick and 6 bruised cardammon pods and a stick of lemon grass or 2 thick slices of lemon rind and put the lid on and leave it to simmer for 40 min. It makes its own liquid. Then add 250 mls of thick coconut milk and let it simmer with lid off to reduce and make a thick sauce. You can add more salt and lemon to taste, Add spinach at the last minutes of cooking and fresh coriander and serve as is or over cauliflour rice…. .. Its so good to see something I’ve loved for years presented in a different way….This was called in my Indian recipe book Kukul Mas Sri Lankan Curry.

      1. Oooh, I have all this except the lemongrass, I am going to give it a shot tonight. A bit less fussy than the other one, and i have some home grown toms that need eating,

  28. I cannot wait to try this. It looks delish. I recently gave your Tender Prime Rib Roast with Mushroom and Bacon Sauté recipe a try and it was very good, although my all time favourite is still the Savoury Roasted Pumpkin with Beef Short Ribs. The sauce for that is amazing.

  29. Chicken Tikka is very delicious dish.For knowing different kind of Chicken dishes check this link.

  30. This is at the last stage of simmering on the stove now – multiple tastes so far are saying this recipe is a winner!

  31. Made this dish tonight, tastes really rich and creamy. A big hit, thanks for the recipe!

  32. If you don’t have a food processor, try making the Cauliflower Rice with a potato masher after steaming. Dead easy.

  33. Made this last night to rave reviews by my 14-year-old son. “Frickin’ delicious!” was his report. It is easy to throw together, too. I used a combo of chicken breast and thigh meat.

  34. Wow. That’s all I can say as I slowly sip and and polish off bowl #2 of this recipe. Only thing excluded was the cilantro. I will definitely make this again. The only problem is… will it last so I can share it???

  35. Here in India, Tikka is in fact referred to as ‘barbequed’ chicken bits. So if you had the chance to skewer those guys over some hot coal, the flavours would transform your dish. If not, you could put the skewers in the oven or microwave grill.
    Another indulgent addition to this dish is a dollop of butter!

  36. Made this a couple nights ago. Delish! But it wasn’t quite as richly flavorful as the true Indian version and too watery. I’d advise:
    -double the spices in the sauce (turmeric, paprika, cinnamon, etc),
    -don’t add the water to sauce, and
    -marinate the chicken overnight before baking.

    Cauliflower was a much better ‘rice’ than I expected; it only lacked the absorption quality of rice, thus requiring me to spoon my watery sauce out. But too yummy to complain about small things!

  37. Oh this is too funny! I just wrote a recipe for a Paleo/primal version of Chicken Tikka Masala last night. Great minds must think alike! I will have to try this one out and see how it compares!

  38. This is in my oven/on my stove right now. My house smells so good I can’t even stand it!! I’ll probably burn my mouth trying to eat it as fast as possible 😉

  39. This is a favorite recipe of ours! I served it over cabbage the other night and got great reviews 🙂 (Sliced cabbage, cooked in butter and a little sea salt until wilted but still has a little crunch to it)

  40. This is REALLY good. I didn’t need to serve it over anything. I added a little fenugreek powder to the chicken and to the sauce and that was super.

  41. My bf and I made this recipe last night. He ate it with rice, but I went strictly primal and loved it. Have plenty for leftovers and quite tasty, very much looking forward to lunch today.

  42. This recipe sounds delicious but it also sounds like it would take a LOT of ingredients that many people wouldn’t have lying around. Sounds really pricey for someone on a budget unless you already have all those spices..

  43. Do you think I could set my oven to broil at 400 degrees instead of bake? The heating elements for the “bake” function currently aren’t working (but the broiler works).

  44. This was sooo delicious!!! We ate the chicken and the sauce together with nothing else. I used my kitchen sissors to cut the chicken into bite sized pieces before I cooked it which worked really well. Next time I will chop the onions…didn’t like the long stringy onions. I had used my mandolin and sliced the onions whole. Even cutting the onion in half and then slicing it would have been better. Next time I will be making a cucumber yogurt sauce to go with it. This is definitely a keeper. I will be making this for family and friends.

  45. Maybe with a side of sweet potato? I can’t wait to make this, it sounds wonderful. Thanks for all the hints and comments, it makes for easy cooking!

  46. Just made this and tried a taste – FANTASTIC!

    I left the chicken in a little too long in the oven so the chicken didn’t have much sauce with it but this is great regardless. The spice has a GREAT kick to it and it tastes just like you’d get in an indian restaurant.

    The only thing I might change is I do love lots of veggies in my curry – so may add in broccoli, carrots, etc next time. Thanks for posting!

  47. Made it yesteday, and it’s hands down the best curry I’ve ever had!

  48. Just tried this recipe out today and I liked parts of it – the chicken part was really good, but the sauce was way way too tomatoey. I’ve never noticed a tomato taste any time I’ve had this dish. It made a ton, and for once I am not looking forward to devouring my tikka masala leftovers for lunch tomorrow.

  49. This looks like a great recipe. I have one question though. Is there much coconut flavor from the coconut milk? Don’t kill me :), but I really don’t like the flavor of coconut.

    Alternatively, would just using yogurt be okay?


    1. Hi Kevin, There honestly is a bit of a coconut flavor. If you are a dairy eater, go with 2 cups of plain full fat Greek yogurt or 2 cups of full fat whipping cream in the marinade and then also in the sauce portion. So that would be 4 cups total you would need for the entire dish. Enjoy and let me know how it goes. 😉

    1. Hi Michael, I use the dried ground spices in jars to achieve the taste in the recipe; I bet the fresh spices would be over-the-top amazing! What I do is buy my spices in bulk and then make little spice “kits” by measuring everything out – one for the marinade and one for the sauce. They make great gifts for friends when you add the recipe to them. 🙂

  50. Made this on Sunday and fed the family with it. It was awesome, with food like this my paleo journey should be a breeze!

  51. Delicious Recipe! I Really love tikka masala! I’m so happy to have this recipe. Though, personally, I’ve avoided oily and healthy food . But using cauliflower rice is a good idea. And I definitely am a fan of recipes that make lots of leftovers!

  52. Wow,

    I made this the other day – though with chicken thighs – it’s fantastic – a new favorite and wicked leftover staple for us !!

    Thanks for posting !

  53. I made this for dinner last night, and it was delicious! However, my Indian boyfriend laughed when I told him it’s chicken tikka masala, and said that it’s really not. But we both enjoyed it anyway!

  54. Made this yesterday. Had to improvise on the garam masala and just used curry powder with some clove and nutmeg. Definitely a keeper recipe!

  55. Great recipe, thanks. I made this last night and ended up with a big meal and many containers for freezing.

    Very nice with a dab of tamarind chutney or mango & papaya.

  56. Tried this recipe to a Tee and it came out really good! Thanks Mark

  57. This was yummy. Unfortunately they didn’t have garam masala at our store, so I used 2 tbsp curry instead and fried the onions in it. Im sure it totally changed the flavor, but it was still good. Maybe a bit too much cinnamon… I’ll be on the lookout for garam masala so I can use that next time.

  58. Made it today. Was yummy. I think I’ll make it a staple by making just the sauce and cooking the chicken on the side and adding the chicken to the sauce. The sauce was wonderful all by itself without having to add any of the chicken spices!

  59. Made this for someone who was sick and had loss of appetite; everything was tasting bad even bacon/eggs. However, this was the first thing he could eat and actually enjoyed.

  60. Quick question…is there a way to print JUST the recipes posted on this site minus all the pics? I’m sorry. I don’t want 7 pages of recipe for one dish. I am anxious to try this, but will have to cut and paste the whole thing.

  61. I just made this and am now consuming my second serving. It is absolutely amazing!!! Thanks for the recipe.

  62. Thank you for sharing this Mark!! Just made it for Dad’s 60th birthday dinner and it was absolutely perfect! =)

  63. Does anyone know if this can be prepared in advance? I was hoping to put the chicken and its sauce together today (Thursday) and let it sit in the refridgerator until Saturday. Would the chicken get soggy?

    Also I thought of cooking the sauce today too. I believe that should be okay. In fact, it should give the flavors time to meld. Right?

  64. Just wanted to pipe in and say I made this and only needed 30 mins in the oven (20 might have been even better) and 10 to simmer…it is almost too dry with just that, so I’d be careful with this and constantly check the chicken.

    Otherwise, it’s DELICIOUS!

  65. Best Tikka Masala recipe I’ve ever made! Most times I’ve made it, the chicken comes out tough. But with the oven bake followed by simmering it in the sauce, it came out INCREDIBLY tender!

    Awesome recipe! I’m bookmarking it.

  66. Worker Bee! Nice recipe! Just got through making this and it was great! Thank you for sharing. I will definitely be making this again! I do have one question though. When the chicken was done from the oven, there seemed to be a large amount of liquid. I wasn’t sure whether to add it all to the sauce. I ended up adding about 2/3rds of it. Came out great, just curious.

    Thanks again!

  67. Indian food addict here–anxious to try this recipe but will have to cut in half d/t unlikelyhood of other takers and lack of freezer space.
    Rice addict, too–had farewell-for-awhile trip to favorite Indian buffet for lunch today; only to end up w/ a 2hr blood sugar of 369.
    Have done the cauliflower rice before w/o the food processor; once I cooked it lightly and then let it cool I was able to get it to a perfectly good texture just crumbling it w/ my fingers.

  68. Made this with the tomato paste and crushed tomatoes called for. Next time, I’d start with no tomato and add them in very gradually. For a family that isn’t accustomed to Indian food, maybe it works. But for me, I was disappointed with the odd combination of spaghetti tasting chicken chunks with a distracting Indian spice flavor. I absolutely love Indian food, but this version just didn’t do it at all for me. The tomato was very overpowering.

  69. I made this tonight. It came out wonderfully. I noticed that I could have stopped with just what came out of the oven….that tasted wonderful. But I finished the recipe and loved it. I will make this often, I’m sure. Thanks so much!

  70. Dear Sir,

    I made this with my husband today along with Against The Grain Cardamom Rice.


    Please devise a Primal Aloo Paratha and I will love you even more.


  71. After spending a couple of hours making this, It ended with me eating a chicken curry that was very spicy (not in a good way) , lacked body and had a tomato taste but was too acidic. Perhaps the rave reviews here got my hopes got me excited but I don’t feel this is anywhere close to the taste of a Chicken Tikka Masala.

  72. This question has been asked more than once, with no definitive answer. Do we add the liquid the chicken was cooked in to the sauce?

    1. I always add it because I think there wouldn’t be enough of that yummy sauce without it, it also kind of dilutes it a bit since it has a lot of tomato in it, and that tomato paste really thickens it up. Besides, that liquid is SO GOOD, I always leave a little behind just so I can eat it.

  73. I made this tonight with some lamb! It was delicious! I didn’t want the lamb to dry out so i baked it for about 45-50 minutes. My fiancé said “I always feel so big and tired after eating this at indian restaurants, i wonder what the difference is” I think it’s the lack of naan bread lol

    I also added cauliflower to the sauce when it was cooking. Big hit in my house!

  74. I’ve made this 3 times already and the first time I didn’t have ginger on hand. I bought some ginger because I really think it gives it a special kick, although it was still good without it. This is extremely good, and although it does take a while the max amount of time you’ll be waiting for stuff to cook is 1 hour and 30 minutes, and that’s if you don’t time stuff correctly. I find that putting the chicken in the oven and slicing the onions right after takes up a bit of time, I also pre-mix the spices for the sauce beforehand so I don’t have all my spices lying around. Once you put the onions in, and all the other ingredients, it’s 35 minutes left on the chicken, and by the time it bubbles enough to let it simmer it’s already 20 minutes left! Perfect! I always add the liquid of the chicken because that sauce could be eaten by itself, and I like to have lots of leftovers. I always have enough for one heaping plateful for myself, and one for my SO, then leftovers for the next 2 days or lunch + dinner for one day. It tastes absolutely amazing, I can’t get enough of it because it’s so good. Thank you so much for this recipe.

  75. I want to make this but use paneer instead of chicken (looking to add a few vegetarian meals to our repertoire). Would you recommend that we prepare the paneer (homemade) the same as the chicken? Would it cook in the sauce the same way? Maybe a longer marinating time? Any tips appreciated:)

  76. Tryouts no this recipe for the first time! When I combine the two parts of this recipe do I include the liquid from the chicken as well?