Chicken Tikka Masala with Garlic Naan

Amount of servings


700 g boneless, skinless chicken breast or thighs, cut into 2.5-cm chunks

210 g FAGE Total 

1 ½ tablespoons garlic, minced

1 tablespoon ginger, minced

2 teaspoons ground cumin

2 teaspoons garam masala

½ teaspoon ground chili powder

1 teaspoon salt



4 tablespoons unsalted butter, divided

1 large yellow onion, finely chopped

2 tablespoons ginger, minced

1 ½ tablespoons garlic, minced

2 teaspoons garam masala

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon chili powder

1 tablespoon tomato paste

700 g tomato puree

2 teaspoons salt

280 g FAGE Total 

235 ml water

Coriander, chopped

Cooked basmati rice, for serving


Garlic naan:

220 g self-rising flour

280 g FAGE Tota

½ teaspoon salt

1 tablespoon butter, melted

1 teaspoon garlic, minced

  1. In a large bowl, combine chicken, yogurt, garlic, ginger, cumin, garam masala, chili powder, and salt. Let it marinate for 1 hour.
  2. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Cook off chicken in batches until the outsides are browned. Set chicken aside.
  3. In the same pan, heat the other 2 tablespoons of butter. Sauté onions, ginger, and garlic for 3-4 minutes. Add garam masala, cumin, paprika, turmeric, coriander, and chili powder and cook for 30 seconds. Add tomato paste and tomato puree. Add ½ of water at a time if sauce becomes too thick. Bring to a boil and then simmer for 25 minutes stirring occasionally.
  4. Add chicken pieces back and add another ½ of water and cook for an additional 10-15 minutes. Turn off the heat and stir in yogurt and coriander
  5. In a large bowl, combine flour, yogurt, and salt.
  6. Knead the dough in the bowl and roll it out in 8 equal portions on a lightly floured surface.
  7. Heat a pan over medium heat. Place the dough onto the hot pan and cook on each side for about 3 minutes. Repeat until all the dough is cooked.
  8. In a small bowl, combine melted butter, and garlic and brush onto the cooked naan.
  9. Serve masala with rice and garlic naan.