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Dennis The Prescott’s bold Chicken Tikka Masala recipe adds smoky, wood-fired flavor to this classic Indian curry dish.
6 Clove garlic, minced
1 inch ginger, finely diced
4 Teaspoon ground turmeric
2 Teaspoon garam masala
2 Teaspoon ground coriander
2 Teaspoon ground cumin
2 Teaspoon ground chile
2 Pound chicken breasts, cut into 1 inch strips
1 Tablespoon Kosher salt
1 Cup whole milk yogurt
3 Tablespoon ghee or clarified butter
1 Medium onion, finely diced
1/4 Cup finely diced cilantro stems
6 cardamom pods, crushed
1 Pinch Salt
1/4 Cup tomato paste
1 Can (28 oz) crushed tomatoes
2 Cup heavy whipping cream
1 1/2 Cup creamy yogurt
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
1 Pinch Sea salt
cooked basmati rice, for serving
1 red chile, sliced, for garnish
1/2 Cup fresh cilantro, for garnish
6 Clove garlic, minced
1 inch ginger, finely diced
4 Teaspoon ground turmeric
2 Teaspoon garam masala
2 Teaspoon ground coriander
2 Teaspoon ground cumin
2 Teaspoon ground chile
2 Pound chicken breasts, cut into 1 inch strips
1 Tablespoon Kosher salt
1 Cup whole milk yogurt
: 450 ˚F
3 Tablespoon ghee or clarified butter
1 Medium onion, finely diced
1/4 Cup finely diced cilantro stems
6 cardamom pods, crushed
1 Pinch Salt
1/4 Cup tomato paste
1 Can (28 oz) crushed tomatoes
: 450 ˚F
: 350 ˚F
2 Cup heavy whipping cream
: 350 ˚F
1 1/2 Cup creamy yogurt
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
1 Pinch Sea salt
cooked basmati rice, for serving
1 red chile, sliced, for garnish
1/2 Cup fresh cilantro, for garnish