Chicken Tikka Masala

Tandoori Chicken in creamy  reddish sauce.  This dish is one of the popular dish through out the world. This dish was invented to give a different dimension to Tandoori Chicken. Tandoori chicken can be legs and thigh pieces or BEST with cubed chicken breast. This dish can be made with leftover Tandoori Chicken  however BEST with cubed chicken breast.


You need:

  • 1 lb of boneless breast of chicken cut into 1/2"-1/4" strips or cubes
  • 1 -2 Tblspn of chicken Tikka Masala,
  • 2-3 Tblspn tomato paste
  • 2 Tblspn of any edible oil
  • Optional - 1-2 Tblspn of plain yogurt or sour cream
  • OPTIONAL - Ground ginger and Serrano/jalapeño pepper to taste 
  • 1/2 - 1 cup Cream(Whipping or 1/2 & 1/2) or low fat milk.
  • Vegan can substitute soy milk or coconut milk and omit yogurt or sour cream.

Marinate chicken cubes in Chicken Tikka Masala. Marinate for 20 minutes (preferably) to overnight. Sauté in a pan with little oil until almost done. Add 2-3 Tblspn of Tomato paste( if you want thick and lots of sauce add more paste at the same time add more masala  as to balance the tomato paste.) Add Ground ginger and/or Serrano pepper. Add cream or combination of cream and water or milk or for health conscious add soy milk.  Adjust salt. Bring to boil. Serve with plain rice or naan.

Quick method:-Sauté Chicken cubes with Chicken Tikka Masala (to taste) and tomato paste.  Add desired cream. Adjust salt and spiciness with cayenne/Serrano/Jalapeño pepper and serve.

Using Leftover Tandoori Chicken:-

De bone the Tandoori chicken and cut the meat in strips or cubes. Prepare the sauce by sautéing the Chicken tikka Masala (1-2 Tabspn. per pound) with 1-2 Tbspn of Tomato paste and 1/2-1cup whipping cream or 1/2 cup water and 1/2 cup whipping cream or 1/2 & 1/2 or low fat milk or soy milk. Bring to boil. Add de boned chicken. Adjust salt and spiciness. cover and cook for 2-3 minutes. Garnish with cilantro. Serve over rice or naan.


  • If using leftover Tandoori Chicken(legs & thighs) then de bone the meat, preferably without the skin.

  • Do not dry out chicken.

  • Cut chicken in same size pieces.

  • Substitute your choice of cream is. 1/2 & 1/2 or Whipping cream or Soy milk, coconut milk or low fat milk.

  • For thick sauce use more tomato paste. You will have to adjust spices.

  • Vegan can substitute soy milk and omit yogurt or sour cream.

  • Can substitute sour cream instead of cream. Add at the end of cooking as if you cook it too long the sour cream will break down, however it does not affect the taste but aesthetically does not look appetizing.

Is Tomato Paste being wasted? Don't have to, after using 1Tblspn  empty the remaining paste in 1Tblspn measure in ice cube tray and freeze. Put it away in zip lock bag for convenient use for next time.