Chicken Tikka Masala With Naan

When we lived in California last year, we had some really great friends that introduced us to Chicken Tikka Masala. For this reason, we will forever be in their debt.

Please, don’t knock this until you’ve tried it. I had never eaten Indian food before, but I am a through and through fan now! I really wish I could just give you a bite of this through your screen because it is really that good. Every time we have it (which is probably way too often), I find myself stuffing my face to the max, not just because I’m hungry, but because I can’t get enough of the taste! I will warn you that this recipe is not for the faint in heart. It takes a little bit of time, but it is well worth the reward. This might make you tempted to cut corners and not make the naan (a garlic flatbread) that goes with this meal, but don’t do it! The naan is a vital part of the deliciousness that makes all of this up! (The Chicken Tikka Masala recipe was found at and the Naan recipe was also.)


For the marinade:

  • 1 cup plain yogurt
  • 1 Tbsp. lemon juice
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 2 tsp. cayenne pepper
  • 2 tsp. black pepper
  • 1 Tbsp minced fresh ginger
  • 2 tsp. salt
  • 3 boneless, skinless chicken breasts, cut into bite-size pieces
For the sauce:
  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 & 1/2 tsp salt, or to taste
  • 1 (8oz.) can tomato sauce
  • 1 cup heavy cream
For the naan:
  • 1 (.25 oz.) package active dry yeast
  • 1 cup warm water (as hot as you can get it out of the tap)
  • 1/4 cup white sugar
  • 3 Tbsp. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 cups bread flour
  • 2 tsp. minced garlic
  • 1/4 cup butter
Directions (I’ll be switching back and forth between focuses, so just be sure to read the bolded letters):

  • MARINADE: In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt.
  • Stir in chicken, cover, and refrigerate for one hour.
  • NAAN: While chicken is marinating, in a large bowl, dissolve yeast in warm water – let stand about 5 minutes until is starts to bloom.
  • Stir in sugar, milk, egg, salt, and flour.
  • Knead for 5-6 minutes on a lightly floured surface, or until smooth. 
  • Place dough in a greased bowl and cover – let rise 1 hour, until the dough has doubled in volume.
  • After an hour, punch down dough and knead in garlic.
  • Pinch off small handfuls of dough about the size of a golf ball. (I usually get about 12 balls out of it.)
  • Place dough balls on a cookie sheet.
  • Cover and let rise again, until doubled in size. (About 30 minutes.)
  • SAUCE: In a large frying pan, pour in the marinated chicken (marinade and all) and cook until no longer pink inside – transfer to strainer, but do not rinse.
  • While chicken is cooking, melt butter in another large frying pan. (Sometimes, we just use a big pot.)
  • Saute garlic and jalapeno for 1 minute. 
  • Add cumin, paprika, and salt – combine well.
  • Stir in tomato sauce and cream – simmer on low heat until sauce thickens.
  • Add chicken and continue to simmer until desired thickness.
  • NAAN: After the second rising, preheat griddle to medium-high heat.
  • Roll one ball of dough out into a thin circle.
  • Grease griddle with butter and place dough on it – cook for 2-3 minutes or until puffy and golden brown.
  • Flip naan and cook another 2-3 minutes until golden brown.
  • Remove from griddle and repeat process until all the naan has been prepared.
  • Dish up some Chicken Tikka Masala, grab a piece of two of naan and eat up!
It is best served by using the naan to scoop up the Chicken Tikka Masala. The cool thing about this naan is that you can also use it for flatbread sandwiches or…whatever else you use flatbread for. This recipe may sound a bit confusing, but give it a try and it will all come together. If you have any questions, feel free to ask!


  1. says

    I was lucky enough to partake of this deliciousness in the home of High Heels and Grills. It’s divine! Make it, love it and share it with everyone you know because they will love you forever.

  2. says

    Looks fabulous! I lived in England in high school and learned to LOVE Indian food. Actually, this is the national dish for England, due to all the Indian immigrants there! LOVE IT! Mmmmm……guess what I’m making for dinner later this week?!?! :-)

  3. says

    I love Chicken Tikka Masala and have always wanted to try making it – thanks for posting the recipe. I’ve made naan before in a real tandoor oven and I appreciated it so much more at the risk of the skin on my hands and arms, lol.

  4. says

    this is seriously my favorite meal of all time. my mom made it every year for my birthday – and now i get it when i’m home on new years and husband and i go out to eat for my birthday :) i found some packet that is a super easy combo to make the sauce (just add water and chicken and cream) – but i need to try this recipe!
    just found your blog from the weekend hop and excited to be your newest follower!
    p.s. I’d love for you to drop by when you get a chance and say hi!

    • says

      I can totally understand that Tiffany! I’m a salt lover, but my husband always thinks it’s still too salty. The crazy thing is, our recipe calls for HALF the amount of salt as the original. Haha I’m so glad you like it though!

  5. says

    Sarah we as in my husband and I made this again tonight, it was amazing again. Jesse my husband cannot stop talking about how good it is. We love Indian food, but are not able to have it a lot since we live in Africa so it was great to see this recipe on pintrest. Thanks again.

  6. says

    I made both the Chicken Tikka Masala and the Naan bread tonight and it turned out fabulous! I used 1/2 large jalapeno and substituted 1 tsp chili powder for 2 tsp paprika (because I was out). It was so tasty! I will definitely make this again and again! Thank you!

  7. says

    I am making this right now! The sauce is thickening, but I’ve already tasted the chicken and it is just fabulous.
    I have never commented on a recipe before (I am newly learning to cook, so I think my inexperience clouds the results), but this was so perfect! It may be one of the few things I make more than once.

  8. Tara Schjeldahl says

    Just made this last night and it was excellent. The spices blended wonderfully together. This is a keeper!

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