Tikka Masala with Naan Bread

I have been making this curry for several years. At first, only my youngest son and I were fans, but as time has passed this meal with homemade Naan bread has become a family favorite.

Tikka Masala

Tikka Masala


  • 3 tablespoons of canola oil, divided
  • 1 1/2 pounds chicken breasts or thighs, cubed into 3/4 inch pieces
  • 1 cup of diced onion
  • 1 Jalapeno pepper, seeded and diced
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, finely minced
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cardamon
  • 1/2 teaspoon ground coriander
  • 6 ounces tomato paste
  • 2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • hot, steamed brown Basmati rice
  • fresh, chopped parsley (optional)


  1. Prepare chicken and vegetables for sauteing. Dice onion and Jalapeno pepper. Peel and mince ginger and garlic. Cube chicken into 3/4 inch pieces.
  2. Salt and pepper cubed chicken. Heat a wok or large skillet over medium-high heat until hot. Saute chicken. Sear, by allowing the chicken to cook undisturbed for a couple minutes. Then finish cooking by sauteing it about 5 minutes longer, until no longer pink. Remove chicken to a bowl.
  3. Heat the remaining tablespoon of oil and reduce heat to medium. Add onion, Jalapeno pepper and cook until soft, for about 4-5 minutes. Stir in garlic, ginger, and spices. Cook, stirring constantly, for another minute.
  4. Scrape vegetable and spice mixture into a blender. Add tomato paste and chicken broth. Blend until mixture is smooth. Pour this sauce back into the pan.
  5. Add heavy cream. Bring to a simmer. Add cooked chicken, salt, and pepper. Add the butter, cover the pan and allow the butter to melt. Stir.
  6. Serve with hot Basmati rice with Naan bread. Garnish with freshly chopped parsley, if desired.


The plate is Fiesta by Homer Laughlin proudly made in America!


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