Honey Chicken Tikka Masala

If you've got 45 minutes, you can whip up this fabulous Chicken Tikka Masala with a lick-the-bowl-clean delicious sauce, plenty of tender, moist chicken. A splash of honey takes it over the top!

I've been working on this Chicken Tikka Masala for several weeks and we've been enjoying it on repeat with basmati rice, lots of fresh herbs and warm naan on the side. It's one of those meals that Scott and I don't grow tired of and I love that it warms up beautifully for easy dinners on busy days.

What is Chicken Tikka Masala?

If you haven't had the pleasure of dining at an Indian restaurant, you may not have heard of Chicken Tikka Masala. On the other hand, if you're a fan of Indian restaurants, you know that it's probably the most popular item on their menus.

The funny thing is that it didn't originate in India but rather was created by Indian chefs in Great Britain. And these days, you'll find Chicken Tikka Masala served at Indian restaurants around the world.

Chicken Tikka Masala features tender chicken in a creamy sauce that includes tomatoes, ginger and spices. That's where the commonality ends though... there are probably as many renditions as there are Indian chefs around the world!

Honey

Honey? Yes! Scott and I were dining at our favorite Indian restaurant a few weeks ago. I have a few favorites on the menu which I order most of the time but I decided on the Chicken TikkaMasala this time. It was FABULOUS! I looked back at the description on the menu which read. "tender chicken simmered in a sauce with fresh ginger, tomato and honey".

Honey! At that point, I was pretty happy with my tiki masala recipe, but the next time I made it, I added a squeeze of honey. Wow! That little addition took the recipe from "really good" to "FABULOUS"!

Quick and easy!

One evening last week, Scott wanted to take me out for dinner. He said, "It's too late for you to have to cook". I said, "But you don't know how easy and quick this recipe is!". I started chopping a few shallots and said, "This is the most difficult part of the whole recipe!" He looked a little skeptical but 40 minutes later, I served him a steaming bowl of this delicious Chicken Tikka Masala. He was quite happy that we chose to stay home!

My favorite culinary magic trick

Classically, the chicken in this dish is marinated for hours in a yogurt concoction. I love to use an old Chinese (20-minute)  trick called velveting. If you've ever wondered how Asian restaurants get their chicken breast so tender, the secret is velveting!

How does it work? Slice a few chicken breasts fairly thin, then marinate for 20 minutes (while you prep and get the other ingredients going) in a combination of egg white, cornstarch, vinegar and oil.

Once the tiki masala sauce is simmering, add the chicken and give it a good stir to separate the slices. Then cover, turn off the heat and wait 10 minutes for the most moist, tender chicken you'll ever have the pleasure of meeting... or eating!

I'm not sure who the genius was that figured this method out but I've been using the technique for years and everyone is amazed at the melt-in-your-mouth chicken it produces!

What to serve with this dish

How to garnish this Chicken Tikka Masala? There are lots of ways. I always serve it with a side of basmati rice and a generous portion of fresh herbs. Sometimes cilantro or mint, sometimes a combination, adding basil to the mix.

Another garnish we love is a handful of roasted, salted cashews tossed over the creamy, fragrant chicken sauce. Peanuts are also delicious!

My favorite garnish? Take a cup of canned fried onions (yep, the same guys you find on that old classic green bean casserole!) and toss them with a teaspoon of melted butter. Then give them a little spin in the microwave where they transform into a super crisp, super flavorful garnish. Scott says that it's "a miracle" how a teaspoon of butter (and the microwave) can transform these common onions into something quite decadent!

If you're looking for a healthy, colorful garnish, chopped bell pepper and thinly sliced scallions are wonderful!

A sprinkle of sesame seeds (I like the black and white combination, often referred to as tuxedo sesame seeds) is wonderful for a crisp, crunchy, delightful complement to the creamy chicken and starchy rice.

Try it!

Whether Honey Chicken Tikka Masala is on your favorites list or if you've never heard of it before, put this recipe on your "have-to-make" list... I think you too will soon be enjoying it on repeat!

Cafe Tips for making this Honey Chicken Tikka Masala

• I don't like to create recipes that call for unusual ingredients but you will need a spice called garam masala. After all, you're making Chicken Tikka Masala! Garam masala, according to Bon Appétit Magazine, is translated as "warm spices". It's a blend of spices that usually includes some or all the following cast of characters: coriander, mace, cumin, cloves, black pepper, white poppy seeds, bay leaves, star anise, cinnamon, cardamom, and nutmeg.
• You can find garam masala in the spice section of most larger grocery stores. You can also purchase it online. I really like this brand.
• Garam masala is not super spicy but it does have some heat. The 2 teaspoons called for in this recipe give more warm spice flavor than heat. If you like things spicy, double the amount of garam masala.
• This recipe calls for finely grated fresh ginger. I always keep a tube of this ginger paste in the refrigerator or freezer. It saves a lot of time and keeps me from having to run to the grocery store for ginger.
• The recipe also calls for tomato paste but only 2 tablespoons. Instead of opening up a whole can, I like to keep a tube of this tomato paste in the refrigerator. I can usue just what I need for a recipe and the opened tube stores well for weeks in the refrigerator or you can stash it in the freezer. This brand has a beautiful deep color.
• I love these tuxedo sesame seeds for a pretty presentation.
• We're watching our calories these days so I use light coconut milk for this dish but regular will also work fine.
• This Chicken Tikka Masala makes great leftovers. I usually warm it up in the microwave on 40-50% power. It can also be gently warmed on the stovetop.
• I love to use my braiser pan for this recipe. It's wonderful for cooking but also is pretty enough to serve at the table. (If you know someone who loves to cook, this would make a fabulous gift!)

Thought for the day:

 I sought the and He heard me
and delivered me from all my fears.
Psalm 34:4

What we're listening to for inspiration:

Psalm 34

If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.

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40-Minute Honey Chicken Tikka Masala

Chris Scheuer

If you've got 45 minutes, you can whip up this fabulous Chicken Tikka Masala with a lick-the-bowl-clean delicious sauce, and plenty of tender, moist chicken. A splash of honey takes it over the top!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

resting time 10 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 327

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the chicken:

• 2 pounds boneless skinless chicken breast, sliced thinly crosswise
• 1 egg white, from a large egg
• 2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 1 teaspoon extra virgin olive oil

For the sauce:

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 2 medium shallots, finely chopped (around ½ cup chopped shallots)
• 3 cloves garlic, finely minced
• 1 ½ tablespoon fresh grated ginger, or ginger paste
• 2 tablespoons tomato paste
• 2 teaspoons garam masala, more if you like things a little spicier
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• 1 tablespoon honey
• 28 ounces coconut milk, I use 2 14-ounce cans of light coconut milk
• 1 cup low sodium chicken broth, divided
• 1 teaspoon kosher salt

For the cornstarch slurry:

• 1 tablespoon cornstarch
• reserved chicken broth

For the crispy onions (optional):

• 1 teaspoon butter, I use salted butter
• 1 cup fried onions, canned

Instructions

 

For the chicken:

1. Slice each breast in half, lengthwise then slice thinly (about ¼-inch thick). (I like to slice it on a slight angle.)
2. Whisk together the egg white, cornstarch, rice vinegar and oil in a medium-sized bowl. Add the chicken and toss to combine. Cover and place in the refrigerator for 20 minutes while you prep the other ingredients and get the sauce going.

For the sauce:

1. Heat a large skillet, saute pan or braiser over medium heat. Add the oil and butter and swirl the pan to coat.
2. Add the chopped shallots, stir and cook for 2-3 minutes until translucent.
3. Add the garlic, ginger, tomato paste, garam masala, coriander, smoked paprika, turmeric and honey. Stir well to combine and cook for another 2 minutes to “bloom” the ingredients.
4. Add the coconut milk and ¾ cup of the chicken broth (set aside the other ¼ cup) and the salt. Stir well to combine. I like to use a whisk at this point to incorporate all of the spices into the liquid.
5. Bring the mixture to a simmer and cook for 10 minutes.

For the cornstarch slurry:

1. Combine the reserved chicken broth and cornstarch in a small bowl or measuring cup. Stir well with a fork to combine.
2. Slowly add the slurry to the simmering sauce while stirring. Allow the sauce to simmer for one minute.

To finish:

1. Add the chicken to the simmering sauce and stir well to separate the slices. Continue to heat the sauce until small bubbles surface around the edges. Cover tightly then turn off the heat. Allow the pan to sit undisturbed for 10 minutes then uncover, stir and enjoy!

For the crispy onions (optional):

1. While the chicken is resting, prepare the crispy onion garnish, if desired.
2. In a medium bowl, add 1 teaspoon of butter and cook in the microwave (high power) for 20-30 seconds until melted.
3. Add the fried onions and stir with a fork until well combined.
4. Cook for 2 minutes in 30-second intervals, stirring after each 30 seconds. Remove, stir and set aside.

To serve:

1. Serve with rice (we like jasmine and basmati) and fresh herbs (cilantro, mint or basil - or a combination. If desired, sprinkle with crispy onions as a garnish and sesame seeds. For a different optional garnish sprinkle with toasted, salted cashews or peanuts.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Calories: 327kcalCarbohydrates: 13gProtein: 26gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 78mgSodium: 627mgPotassium: 534mgFiber: 1gSugar: 3gVitamin A: 280IUVitamin C: 3mgCalcium: 16mgIron: 1mg

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Course: Main Course

Cuisine: Indian-inspired