Chicken Tikka Masala

I've been making this recipe for years, since my bestie came back from living overseas in Athens, Greece. A friend of hers taught it to her while she was in Greece, and she tweaked the recipe and since has shared it with me!

chicken tikka masala // Natasha Red Blog

I remember driving to her mom's house in Oklahoma for weekend trips when we were both single, and she would make me delicious Greek meals. It was so fun to be able to sit around the kitchen island and sample some of her heart wrapped up in the food from a country she loves so dearly.

chicken tikka masala // Natasha Red Blog

You could even make this dish and pray for the country of Greece and the beautiful people there, if you felt so inclined. I promise it'll add a little bit more joy to your meal. :)

Serves: 8


  • 6 cups cooked brown rice (like this)
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 jalapeño peppers, finely chopped
  • 4 teaspoons cumin
  • 4 teaspoons paprika
  • 4 teaspoons salt
  • 4 (15 ounce) cans of tomato sauce
  • 1 pint heavy cream
  • 1 pound chicken breast

Notes: If you are dairy-free, substitute coconut oil (or your favorite cooking oil) for butter, and full fat canned coconut milk for heavy cream. If you want to bulk this up with more chicken, add another pound. We purposefully limit meat in our dishes to save money, and it works out great! I made this with chicken thighs instead of breast last week and they came out just as good! Use what you have on hand!

For brands I love and where I get my pantry items, check out My Pantry


Brown rice usually takes about an hour to cook completely, so I would start the rice before you work on the rest of the dish. You want to end up with 6 cups of cooked rice, so be sure to follow instructions on your package for how much uncooked rice and water should be used.

While the rice is cooking, melt butter in a large pot over medium heat and sauté garlic and peppers for 1 minute.

Add the cumin, paprika, salt, tomato sauce and heavy cream and simmer for 20 minutes.

While the masala is simmering, cut up your chicken in 1-inch pieces. Add chicken, cover pot with a lid and continue simmering for 20 minutes.

Serve over a bed of rice or with pita bread if desired.

This dish goes great with a Greek salad of cucumbers, tomatoes and feta tossed with olive oil.

chicken tikka masala // Natasha Red Blog