IndianCreamy
Chicken Tikka Masala
Restaurant-style chicken tikka in a rich, creamy tomato sauce — Nairobi's favourite Indian-inspired dish.
50 min Serves 4Medium
Instructions
- 1
Marinate chicken in yogurt and 1 tbsp tikka paste for 1 hr.
- 2
Grill or pan-fry until charred. Set aside.
- 3
Sauté onions, garlic, and ginger in butter.
- 4
Add tikka paste and canned tomatoes. Simmer 15 min.
- 5
Stir in cream and chicken. Simmer 10 min.
- 6
Garnish and serve with naan or rice.
Chef’s tips
- Char the marinated chicken hard before saucing — those browned edges are the flavour of true tikka.
Frequently Asked Questions
Can I use thighs instead of breast for tikka masala?
Yes. Boneless thighs stay even juicier in the sauce; just trim excess fat. Breast keeps the dish leaner and more traditional.