Chicken Tikka Masala - Damndelicious

I found this recipe on Damndelicious, and it is!

Chicken Tikka Masala and a side of naan


  • 1 cup basmati rice
  • 1 1/2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala* (See recipes below)
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

What to do with them

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
  3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
  4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in heavy cream until heated through, about 1 minute.
  6. Serve immediately with rice, garnished with cilantro, if desired.

Garam Masala

Found on Flavorful and Fast!


  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons cardamon
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon pepper
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon cayenne

What to do with them

Mix all ground spices together in a small bowl and store in a sealed jar.

To bump up the flavor and fragrance, lightly toast the amount called for in a recipe, just before using, in a dry skillet, over medium heat, stirring until fragrant and lively.

Actual Traditional Garam Masala


  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon peppercorns
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon cardamom seeds from green pods  (or a mix of black and green)
  • ½ teaspoon fennel seeds (optional)
  • ½ teaspoon caraway seeds (optional)
  • 2 dried bay leaves
  • 1-3 dried red chiles, more to taste (or use 1 teaspoon chili flakes)
  • 2 inch piece cinnamon stick
  • ½ teaspoon chunk or piece of whole nutmeg - eyeball it

What to do with them

Lightly toast over medium heat in a dry skillet, until crackling and fragrant, stirring often, being careful not to scorch. Grind in a Spice grinder or blender until ground into a fine powder. Store in a sealable jar.