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Chicken Tikka Marsala

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  • Total Time: 20 minutes
  • Yield: 5 -6 servings 1x


  • 1 (14.5 oz) can diced tomatoes
  • 4 boneless, skinless chicken breasts (about 1 1.2 lbs), cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup onion, finely chopped
  • 1 tablespoon garam marsala
  • 2 garlic cloves, minced (or 1/2 tsp. garlic powder)
  • 2 teaspoons grated fresh ginger
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh cilantro
  • Cooked Rice


  1. Pulse the tomatoes in a food processor or blender until coarsely ground.
  2. Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil is hot, add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove to a plate, cover with foil and set aside.
  3. Reduce the heat to medium and add the onion, about 5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, about 30 seconds. Add the tomatoes and bring the mixture to a simmer, reduce heat, cover and cook for 3 minutes.
  4. Stir in the cream and add cooked chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer about 5 minutes. Stir in the chopped cilantro and season to taste with salt and pepper. Serve over rice.
  • Cook Time: 20 minutes
  • Category: Main Dishes