Chicken Tikka Masala-Mel's Kitchen Cafe

As written below, the dish is flavorful with a tiny, tiny little hint of heat but not spicy-spicy. Add more cayenne pepper to the marinade if you like to kick things up a notch (or twelve).

Yield: 1 serving
Community Recipe from


  • Marinade
  • 1 cup(s) plain yogurt
  • 1 tablespoon(s) lemon juice
  • 2 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) cayenne pepper
  • 1-1/2 teaspoon(s) paprika
  • 2 teaspoon(s) black pepper
  • 1 tablespoon(s) fresh ginger, minced
  • 1 teaspoon(s) salt
  • 3 boneless, skinless chicken breasts cut into strips or chunks
  • Masala
  • 1 tablespoon(s) butter
  • 1 clove(s) garlic
  • 1 jalapeno peppers, finely chopped
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) paprika
  • 1/2 teaspoon(s) salt
  • 8 ounce(s) tomato sauce
  • 1 cup(s) cream
  • 1/4 cup(s) fresh cilantro, chopped


  1. For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
  2. For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
October 2012

This recipe is a personal recipe added by cslugocki and has not been tested or endorsed by MyRecipes.

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