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DIY Takeout: Chicken Tikka Masala Recipe

Indian flavors (minus spicy heat) make this a great introductory dish. Serve it over white Basmati rice.

Learning Benefits

Serves 4


  • 1 lb boneless chicken thighs, cut in 1" pieces
  • 2 tsp garam masala, divided
  • 3/4 tsp salt, divided
  • 1/8 tsp black pepper
  • 1 Tbsp canola oil
  • ½ cup finely chopped onion
  • 4 garlic cloves, finely minced
  • 1 Tbsp finely minced gingerroot
  • 1 14.5-oz can diced tomatoes, drained
  • 1/8 tsp cayenne pepper (optional)
  • ¼ cup half and half
  • 2 Tbsp butter
  • ¼ cup cilantro, chopped


1. Combine chicken with 1 tsp garam masala, ½ tsp of the salt, and the black pepper.

2. Heat oil in a large nonstick skillet over medium-high. Add the chicken and cook, stirring occasionally, until browned. Remove from the pan.

3. Add the onion, garlic, ginger, remaining 1 tsp garam masala, and remaining ¼ tsp salt to the pan, and cook, stirring, 2 minutes. Add the tomatoes and cayenne (if desired) and cook, continuing to stir, for 2 minutes.

4. Mix in the half and half and bring to a simmer; add the chicken and simmer 1 minute. Swirl in the butter. Remove from heat, add cilantro.

More DIY Recipes:
Pad Thai with Shrimp
Quickie Tofu Calzones
Mu Shu Pork
Beef Enchilada Casserole

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