Jan 29

Chicken Tikka Masala with Homemade Naan

Chicken Tikka Masala is in the top 5 of my favorite dishes of all time.

If you’ve never taken the plunge into eating Indian food, this is your chance.
I guarantee you won’t be disappointed. This is the perfect dish to introduce you to Indian cuisine, so I suggest you give it a shot!

I have made this chicken tikka masala recipe I’m about to share countless times. However, I have never attempted to make naan. Naan is like an Indian-style flatbread that is served with most Indian dishes. When we used to live in Kansas City, I could just pop over to the grocery store to pick some up, but since the small town we now live in is far from carrying naan I decided to make some of my own. The recipe I used called for yogurt, but since I ran out, I used cottage cheese. I’m sure it would create a different consistency with yogurt, but the cottage cheese didn’t disappoint.


2 tsp dry active yeast
1 tsp sugar
1/2 cup water
2.5-3 cups flour
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain greek yogurt (I used cottage cheese)
1 large egg

STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt (or cottage cheese) and egg until evenly combined.

STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs! We added melted butter and garlic to some, as well as melted cheese to others.

TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Chicken Tikka Masala
1 cup yogurt (I used Greek yogurt)
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Jasmine rice is generally used for Indian food, but since I like to use what I have in the pantry, I went with regular white rice. I boiled it and then added steamed peas for an extra Indian flair.



  1. ER

    I put my stamp of approval on the Chicken Tikka Masala. Also cheese and garlic Naan is possibly be the best side ever!!

  2. mom

    hmmm…I think I like the chicken fried steak recipe…more our taste.

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