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Sticky Chicken Tikka

Sticky Chicken Tikka Masala – creamy, perfectly spicy, and ready in 30 minutes! you won’t believe how easy it is to make this at home!


  • 1 tablespoon canola oil
  • 4 boneless, skinless chicken breasts cut into bite-sized pieces
  • 1/2 teaspoon curry powder or garam masala if you prefer
  • 2 tablespoons butter
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper more if you like the heat
  • 2 cups paste or crushed tomatoes(500 ml)
  • 1 cup heavy cream (35%)
  • 2 teaspoons sweet paprika
  • 1 tablespoon sugar


  1. In a small bowl prepare garlic and measure out spice mixture, set aside. In another small bowl put finely chopped onions. Now chop your chicken into bite-sized pieces.
  2. In your non-stick skillet heat oil over medium-high heat.
  3. Add 1/2 chicken and sprinkle with 1/4 teaspoon curry powder. Cook chicken until it is a nice caramel color – approximately 5 minutes, stirring when needed. Chicken does not need to be cooked through at this point. Remove, set aside on a plate and repeat with remaining chicken.
  4. In the same pan melt 2 tablespoons butter. Saute onions for approximately 5 minutes until soft.
  5. Turn heat down to medium if onions are browning quickly.
  6. To the onion mixture, add garlic and spices. Continue stirring until garlic is cooked and spices are fragrant about 2 minutes.
  7. Stir in tomato paste and reserved chicken and simmer for 10 minutes.
  8. Add all remaining ingredients; cream paprika and sugar and simmer the sauce for 30 minutes until chicken is cooked through and a sauce has thickened. Enjoy!

This post first appeared on Foodie Partner, please read the originial post: here

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Sticky Chicken Tikka


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