facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Herbed Tikka Masala



I added a couple of twists to a very popular Indian dish. The result is a more mild, fresh, and cremier dish.

Serves 6


  • 1 large boneless skinless chicken breast, cut in 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion sliced
  • 1 medium carrot sliced
  • 1 yellow bell pepper sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 package (8 oz) of white mushrooms, wiped and sliced
  • 2 garlic cloves, minced
  • 8 large tomatoes, chopped
  • 1 tablespoon of a good quality chicken base
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 4 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 1 teaspoon cinnamon
  • 1 piece minced ginger (about 1 inch long)
  • 1 jalapeno, minced
  • 2 teaspoons ground coriander 
  • 2 teaspoon paprika
  • 2 teaspoon chili powder
  • 1 teaspoon garam masala (buy in Indian market)
  • 2 tablespoons brown sugar
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped basil 
  • 2 tablespoons green onions
  • salt and pepper


In a very large skillet, heat up the oil on medium high and sear the chicken without moving the pan for about 3 minutes. Add the onion and stir. Cook for about 3 minutes.

Add the carrots, the bell pepper, the zucchini, the yellow squash, the mushrooms. the garlic, and the tomatoes. Cook everything for about 10 minutes stirring occasionally. Some liquid will accumulate in the pan, it is ok.

Add the chicken base, the plain yogurt, lemon juice, and all the spices: cumin, red pepper, cinnamon, ginger, jalapeno, coriander, paprika, chili powder, garam masala, and brown sugar. Cook for about 3 minutes. Add the heavy cream stir and turn off the stove top. Add the cilantro, basil, and green onions. Test the salt and pepper. Serve it over a bed of brown basmati rice.

Serve it with a glass of Syrah.


This recipe is - of course - a twist on the original, which uses the yogurt as a marinade for the chicken. Here, I mixed the yogurt in the sauce and added some brown sugar to break down the acidity of the tomatos. Also by adding basil and green onions, it tastes fresher and lighter than the original. This is a mild version, but you can use more chili powder and garam masala to make it extra spicy.

The vegetables are also optional. You can add extra vegetables, like eggplants, or remove some as you wish. In my opinion, the vegetables add a lot of flavor to this dish, but the original doesn't necessarily have any vegetables in it. The only vegetable that must be featured in this dish is the tomatoes.

Nutrition Facts:

6 Servings

Amount Per Serving
Calories 260.8
Total Fat 21.3 g
Cholesterol 71.1 mg
Sodium 174.7 mg
Potassium 468.5 mg
Total Carbohydrate 11.7 g
Dietary Fiber 1.8 g
Sugars 5.4 g
Protein 8.3 g

Share this post