One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.

Special Equipment List

Spice grinder or coffee grinder

Shopping List

For The Curry Powder

  • 4 ears 1 stick cinnamon

  • 1 whole nutmeg

  • 2 dried bay leaves

  • 1 Tbsp whole cloves

  • 2 Tbsp cumin seeds

  • 3 Tbsp coriander seeds

  • 1 Tbsp cardamom

  • 1 tsp red pepper flakes

For The Chicken Tikka Masala Marinade

  • 1 cup full fat yogurt

  • 2 inches ginger, grated

  • 2 garlic cloves, grated

  • 1 Tbsp of the homemade curry powder (above)

  • Kosher salt

  • Freshly ground pepper

  • Drizzle of olive oil

  • 3 boneless, skinless, chicken breasts (cut into 1-inch cubes)

For The Tikka Masala Sauce

  • 2 inches ginger, grated

  • 1/2 small yellow onion, finely minced

  • 2 cloves garlic, grated

  • 1 small bird's eye chili, finely minced

  • 2 Tbsp vegetable oil

  • 1 Tbsp tomato paste

  • 1 heaping Tbsp homemade curry powder (above)

  • 1 28-ounce can of crushed tomatoes

  • Pinch of white sugar

  • 3/4 cup heavy cream


  1. First, make homemade curry powder. Start by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel saute pan. Make sure you keep the pan moving as not to burn your spices. Once they are fragrant and not quite smoking, add them to a spice grinder and blend them until they form a fine powder. Place in a bowl and grate 1 nutmeg into it. Set aside.

  2. Next, marinate your chicken. In a bowl add 1 cup of full fat yogurt, 2 inches of grated ginger, 2 grated garlic cloves, 1 Tbsp of the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine. Cut 3 boneless, skinless, chicken breasts into one inch cubes. Add the cubes to the yogurt mixture. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours.

  3. Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160°F internally.

  4. For the tikka masala sauce, heat 2 Tbsp of vegetable oil over medium high heat before adding ½ a small yellow onion finely minced. Cook for about 1 minute before adding 2 cloves of minced garlic, 2 inches of grated ginger, 1 small bird’s eye chili finely minced, 1 Tbsp of tomato paste, and 1 heaping Tbsp of homemade curry powder. Mix them together for about 30 seconds before adding one 28-ounce can of crushed tomatoes along with a little bit of sugar to help with the acidity. Cook for 5 minutes.

  5. Start cooking your rice at this point, if you’d like to have rice.

  6. Add ¾ of a cup of heavy cream to your sauce. Stir to combine.

  7. Next add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

  8. Plate up by putting a bed of rice down first, followed by your chicken tikka on top, and then garnish with some cilantro.

  9. Serve and enjoy!

Devin Monaghan