Chicken Tikka Masala

Chicken Tikka Masala is a dish that is served throughout the world. This Tikka Masala has a smoky spicyness to it. The spices used like garam masala, tumeric, ginger, coriander gives this dish so much depth and the smell while you’re cooking it is so fragrant it will make your mouth start watering! This is easily one of my favorite dishes to make an eat! It makes quite a bit of sauce so I like to freeze the extra that I don’t eat (make sure you eat all the chicken) for an easy dinner to make later! 

The Chicken

In order for the chicken to soak up all those wonderful flavors make sure you let the chicken marinate for at least an hour even better if you remember to do it the day before! 

Trim the chicken and cube it up in large bite size chunks. Next mix the marinade up; combine the Greek yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika. Now add the chicken to the marinade and coat thoroughly. Place in the fridge. 

*TIP*- I like to mix my chicken and marinade in a Tupperware so I can put a lid on it. 

Once the chicken is done marinating preheat your oven to 500°, and line your cookie sheet with parchment pepper. Put the chicken on as many skewers as you need and make sure there is space underneath them so the heat is evenly distributed. Cook for 15 minutes or until chicken is dark and cripsy on the edges. If you have an air fryer that has a skewer and rotisserie option you can use this, I typically cook my chicken this way and use the rotisserie option for 20-25 minutes.  

The Sauce

Drizzle some olive oil over medium heat in your sauté pan, once hot put in your diced onions, ginger and garlic, cook until tender but make sure not to brown everything. Add in all your spices, stir everything together and cook until you smell that amazing aroma! 

Stir in the tomato puree, tomato sauce and 1 1/4 cup of water with the spices making sure it’s well blended. Stir frequently as you bring the mixture to a boil. 

Slowly pour in heavy cream stirring it in as you do. Add chicken into the sauce making sure the pieces are all coated. Cook for another 1-2 minutes so all the flavors blend together. 

Ladle sauce and chicken onto a bed of rice and garnish with cilantro.

Bon Appetit!

Chicken Tikka Masala

Prep Time 20 mins
Cook Time 22 mins
Total Time 1 d 42 mins
Course Main Course
Cuisine Indian
Servings 5


  • Skewers
  • Saute Pan



  • 3 boneless skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic minced
  • 1 tablespoon minced ginger or powdered ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 3 tablespoons oil
  • 1 large onion finely chopped
  • 2 tablespoons minced ginger or powdered ginger
  • 8 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro or thai basil for garnish
  • cooked rice for serving



    Make The Chicken

    • Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
    • Cover and refrigerate for at least 1 hour, or overnight.
    • Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
    • Place the marinated chicken pieces on skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

    Make The Sauce

    • Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
    • Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

    REGs Famous Mustard Chicken over Spaghetti

    This Mustard Chicken recipe is flavorful, zesty and absolutely comforting. The perfect meal for everyone to love. It will soon be one of your go to meals. A little bit about this recipe, this was my favorite dish my parents would make when I was younger and would ask for it all the time. When I was around 12 my dad showed me how to make the roux and combine the ingredients to make the sauce, I've been making this ever since. This dish was the starting point to my love for cooking and absolutely not the end to it. I hope you enjoy it as much as I do.

    Lets Start

    Before I start a meal I like to prep everthing and have it all ready to go when I need it so I’m not scrambling. Especially with the roux, if you don’t act fast you can burn it which will hurt the taste of the sauce. 

    So to start get your chicken trimmed and cut into cube sized pieces, set aside. 

    Next, get your 2 tbsp of flour ready in a small cup, and your 2 tbsp of butter (separately).

    In a 2 cup measuring cup measure 1 cup of milk (I use unsweetened original almond milk to cut the fat down and to help my lactose intolerant husband- the sauce is somewhat thinner than if you used milk but I don’t notice the difference anymore) with 1 cup of chicken broth. Set aside. Now to cook the chicken!

    The Chicken

    Using a large saute pan drizzle in about tbsp of oil and coat the pan really well. Get it really hot and add the chicken instantly coating the chicken and stirring so it doesn’t stick to the pan. Sprinkle the chicken with seasoned salt, if you don’t have a  seasoned salt you like to use or don’t have any on hand you can use salt, paprika and a little garlic powder. Cook the chicken until its nice and brown on the outside, turn off heat, pull from the pan and set aside. 

    **Side note: I start the pasta around the same time as I put the chicken in the pan.

    The Sauce

    Using the same pan turn the heat to med-low, add your 2 tbsp of butter and 2 tbsp of flour, continuously whisk/stir together to make the roux. You want it well mixed and it will start to get thicker as you mix the flour and butter together. You will see it start to bubble slightly and that’s when you want to add in the milk and chicken stock mixture. If you wait too long you can burn the roux. 

    Slowly pour the milk chicken stock mixture into the roux and begin to whisk everything together. Make sure you scrap the pan to get all the seasoning and flavor that the chicken left behind blended in. 

    Turn up to med heat and keep stirring the mixture until its thick and bubbly. Turn heat to low and simmering.

    Time to add the mustard! I never measure out my mustard because I have made this so many times, but since this is your first time measure out a 1/2 – 3/4 cups of Spicy Brown Mustard to start. Gently stir it into the sauce, and stir until blended, taste, need more mustard? Add some more! Add mustard until it’s right where you like the taste. You can also add in a little Dijon to give it more tang. 

    Add you chicken and all those delicious juices back into the sauce, stir to coat the chicken and cook 2-3 min longer to heat the chicken back up. 

    Serve over spaghetti or whatever pasta you have you can top it with a little sprinkle of paprika and Viola! 

    Bon Appetit!


    REGs Famous Mustard Chicken

    This Mustard Chicken recipe is flavorful, zesty and absolutely comforting. The perfect meal for everyone to love. It will soon be one of your go to meals. 
    Prep Time 25 mins
    Cook Time 30 mins
    Course Main Course


    • 2 boneless skinless chicken breasts cubed
    • 2 tbsp olive oil
    • 1 tbsp season salt
    • 1 cup milk (or original non-sweetened almond milk)
    • 1 cup chicken Broth Add this to the same measuring cup as milk
    • 2 tbsp butter
    • 2 tbsp flour
    • 1/2 - 3/4 cups spicy brown mustard - to start - add more as desired You can mix some Dijon mustard as well
    • 1 lb favorite pasta


    • The easiest way to start this recipe is get everything prepped; Cut the chicken into cubes, put milk and chicken stock in a 2 cup measuring cup, cut 2 tbs of butter and set aside, get 2 tbsp of flour and set aside.
    • Add olive oil to pan, once hot add chicken in and season with season salt (add more of less depending on your preference).
    • Cook chicken until browned, remove from pan and set aside (a bowl works best- it holds all those great juices in)
    • Add your prepped 2 tbsp of butter and flour to the same pan as chicken and stir together until it makes a paste, this is called a roux.
    • Once the roux is mixed well and starts bubbling, add in your milk/chicken stock mixture. Bring your heat up to medium and stir together with the roux. Stir together until sauce gets nice and thick and starts boiling.
    • Reduce heat to low and add in your mustard (start with a cup), stir into sauce until well blended. Taste- add mustard if needed.
    • Stir chicken back into the sauce, make sure you add all the juices as well.
    • Serve over your choice of pasta! Bon Appetit
      Optional- Sprinkle with parsley and paprika