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Chicken Tikka Masala

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Chicken Tikka Masala

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Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.

Chicken Tikka Masala with Basmati Rice

Chicken tikka masala is a dish of yogurt-marinated and broiled chicken in a creamy, spice-infused tomato sauce. It’s surprisingly easy to make, and it’s a great intro to Indian food for kids, as it’s not too spicy. The sauce is seasoned with garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. You can find it at most large supermarkets, but feel free to substitute curry powder if need be. Pair the dish with fluffy basmati rice, buttery peas, and warm naan bread for a truly special dinner that brings the rich flavors of India right to your table.

“Amazing! Made this for dinner tonight and it was far better than any I’ve had at an authentic Indian restaurant. Adding this to my rotation.”

Steph

What You’ll Need To Make Chicken Tikka Masala

ingredients for chicken tikka masala
  • Whole Milk Yogurt: Used for marinating the chicken, the yogurt helps tenderize the meat and adds a subtle tanginess to the flavor.
  • Boneless Skinless Chicken Breasts: The main protein in the dish, marinated in yogurt and apices, then broiled before being added to the sauce.
  • Onion and Fresh Ginger: These aromatics form the base of the sauce.
  • Garam Masala, Coriander, Turmeric, and Cumin: A blend of spices used both in the marinade and the sauce, providing the characteristic flavor profile of Chicken Tikka Masala.
  • Canned Crushed Tomatoes: The acidic component of the sauce, crushed tomatoes add body and a rich, tangy flavor that complements the spices.
  • Heavy Cream: Added to the sauce for richness and a creamy texture, balancing the acidity of the tomatoes and the heat of the spices.
  • Fresh Cilantro: Used as a garnish, it introduces a fresh, herbaceous element to finish the dish, adding a burst of color and flavor.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by chopping the chicken breasts into chunks. Feel free to substitute boneless skinless chicken thighs if you like, but I prefer white meat for this recipe since the sauce is quite rich.

cutting chicken on board

In a bowl large enough to hold the chicken, combine the yogurt, salt and spices.

marinade ingredients in bowl

Whisk to combine.

whisking marinade ingredients

Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

mixing raw chicken with yogurt marinade

When you’re ready to cook the chicken, preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.

arranging chicken on cooking rack

Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.)

broiled chicken pieces

While the chicken cooks, start the sauce.

chopped ginger and onions on board

Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary.

Vegetables in a skillet.

Add the spices and cook 2 minutes more.

vegetables cooking with spices

Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water.

making chicken tikka masala sauce

Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

simmering chicken tikka masala sauce

Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes.

adding chicken to chicken tikka masala sauce

Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.

finished chicken tikka masala

Frequently Asked Questions

Can chicken tikka masala be made ahead of time?

Yes, chicken tikka masala is an excellent dish to make ahead. Simply prepare the dish as directed, allow it to cool, and then store it in the refrigerator. Reheat gently on the stove over medium-low heat, adding a little extra cream or water if the sauce has thickened too much in the fridge.

Can I use chicken thighs to make chicken tikka masala?

Yes, boneless skinless chicken thighs will work well in this recipe. Keep in mind the cook time will be a bit longer.

Is there a dairy-free option for the cream in chicken tikka masala?

Yes, for those looking for a dairy-free option, full-fat unsweetened coconut milk makes an excellent substitute for the heavy cream. It offers a similar creamy texture and adds a slight coconut flavor that complements the spices well.

Chicken Tikka Masala with basmati rice in serving bowl

Video Tutorial

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Chicken Tikka Masala

Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus at least 1 hour to marinate the chicken

Ingredients

For the Chicken

  • ½ cup whole milk yogurt
  • 1½ teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala (okay to substitute curry powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks

For the Sauce

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1¼ teaspoons garam masala (okay to substitute curry powder)
  • 1¼ teaspoons ground coriander
  • 1¾ teaspoons ground cumin
  • 1 (14-oz) can crushed tomatoes
  • 1¼ cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh cilantro

Instructions

  1. In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  2. Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray.
  3. Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.
  4. To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and ½ cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar).
  5. Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan.
  6. Make-Ahead Instructions: This dish can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 475
  • Fat: 31 g
  • Saturated fat: 18 g
  • Carbohydrates: 11 g
  • Sugar: 2 g
  • Fiber: 7 g
  • Protein: 38 g
  • Sodium: 745 mg
  • Cholesterol: 201 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • what would you suggest substituting for the milk and cream?

    • Hi Barry, I haven’t tried it with either of these substitutes, but I think coconut milk will work in place of the heavy cream. It will change the flavor profile a bit, but will still be good. And dairy-free yogurt should work in place of the dairy yogurt. I’d love to hear how it turns out!

  • This was amazing! I’ve tried several Indian recipes but this was the first that I really loved. I followed the recipe exactly as written and was pleasantly surprised that it was as good as I wanted it to be. Will be making this one often.

    Would love a butter chicken recipe!

    • Glad you enjoyed it! I do have a butter chicken recipe in my upcoming cookbook (out in Oct 2021). If you’d like me to email it to you, let me know. 🙂

      • Can I get an email too please? gyorgynagy.rossmed@gmail.com

        • Hi, Feel free to email me at jennifer@onceuponachef and let me know you’d like that recipe and I’ll reply with it. 🙂

  • I shared this website with my husband, and now he’s “stealing” my ideas! He made this meal the other day and it was absolutely delicious!!!!

  • Holy easy cooking under the broiler – for this chicken. I did end up using boneless/skinless chicken thighs since that’s what I had on hand — this was lovely. My family wants to know how I happen to have garam masala in my pantry. I told them it was patiently waiting for just the right recipe…and this was it!

  • Another delicious recipe by Jenn!
    thank you so much,
    Lisa

  • This is such a tasty recipe! My son, who is a picky eater, loves it! This has been my go to recipe for a couple of years now. Thank you!

    • — Adrienne Cooper
    • Reply
  • Tasty bland. It could be better with garlic and chili powder.

  • This dish was delicious! My son-in-law asked that it be put into our Sunday dinner rotation.
    Thanks for this recipe!

    • — christine wilson
    • Reply
  • This recipe is soooo good (and easy to prepare)!! It’s the closest I’ve come to duplicating a delicious dish from my favorite Indian restaurant. Made the Cucumber Mint Salad for the side. PERFECT combination! Yum!!!! So, so, so good!

  • Good recipe but too salty for my taste. In the future I will initially omit the teaspoon of salt in the sauce and adjust later. I made a few tweeks:

    I used greek yogurt which I had on hand so added a tablespoon of milk to loosen it up for the marinade.

    I used a 16 oz container of half and half instead of heavy cream diluted with the water. No leftovers and the sauce still thickened up nicely.

    I used boneless chicken thighs I had on hand. Result was tender and flavorful.

  • The last thing Jenn needs is one more 5 star review, but here goes. My wife does not eat chicken so once the sauce is done I split it into two pans, one with the chicken for the chicken eaters and one with fish. I use whatever firm white fish I can find and lightly pan fry a piece first but I don’t cut up the filet, rather I leave it one piece since it will flake apart later upon serving.

    I also made the naan and was surprised it tasted so good given the simple ingredients and super simple preparation. You’ll be glad you made the naan (and the rice) as the sauce is so good you’ll be dipping like crazy.

    This is a house favorite, delicious and hard to mess up.

  • So delicious! My husband said it was one of the best things I’ve ever cooked. I pretty much followed your recipe exactly except we didn’t have any ground coriander so I left that out and still thought the flavor was great. I made your homemade naan to go with it which was also delicious. I think next time I may as some minced garlic to the melted butter for the naan just to give it some more flavor.

  • This is so flavourful & delicious! Served it with basmati rice & naan as you recommended. My family loved it! Thank you for another amazing recipe Jenn!

  • This is probably my favorite recipe from this site. The sauce alone is worth making if you are in a time crunch! I made a batch and stirred shredded rotisserie chicken into it and served it over rice with naan and some broccoli on the side. And the sauce freezes well! Don’t get me wrong, making the entire recipe as written is the best, but this sure was a close second! I am already thinking leftover cubed turkey from our pared-down Thanksgiving this year!

  • Have heard great things about this recipe! Before I try it though, can it be cooked on an outdoor grill? I don’t have an oven-proof wire rack, so considering options (especially while it’s still nice grilling weather!). Thanks!

    • Hi Julie, You can definitely grill the chicken and then finish it up on the stove with the sauce. Hope you enjoy!

  • First time trying to make anything Indian. This was a Complete success !! My kids and husband all enjoyed !!! Thank you!!

  • I’ve made this recipe so many times that I can’t even count. It’s my go to even after turning vegetarian, I just replace the chicken with tofu. I recently tried with chickpeas added in to give it some exta protein along with the tofu, just as delicious! Tastes great/almost exactly the same with a vegan oat cooking cream too and some rapeseed oil instead of the butter to lighten the dish a bit, it does have a lot of fat. So, easy to modify if you know how and so easy to make, never fails with the taste. Not authentic (comparing to the stuff at nepalese restaurants here), but extremely delicious still.

  • Really tasty luscious meal. Served it with rice and naan. Will make again very soon!

  • This is the BEST thing I’ve made in a long time, and I cook a lot! I made this dish last night along with your recipe for Minted Cucumber Salad. My husband raved about it several times! Marinated the chicken overnight and followed the recipe as written. Yummy!!!

  • I thought this was outstanding. Easy, fast, and super yummy. I never by cream, so used a coconut milk/coconut cream mixture. Will definitely make this again and again! I’ve never put something so close to the broiler element… I was worried, but no issue. Turned out picture perfect!

  • I’ve always wanted to try Indian food, but thought it would be very spicy. When I saw Jenn’s recipe, I decided to give it a try. AM I GLAD I DID! It was delicious and my husband loved it too! Thanks Jenn for another delicious and easy recipe. Can’t wait to make it for my family and friends.💜💜💜 Sharon

  • This is the single best thing I have ever cooked! Thanks for such an awesome recipe!

    • — Michael DiGuiseppe
    • Reply
  • I hate it when I make the effort to buy ingredients and try a new recipe and it doesn’t turn out or taste good. I certainly didn’t have that problem with this one. It was delicious!

  • Made this last night, no significant modifications. Very well received.

    Was not able to serve it with a lariat, as suggested by Jacqueline Hassan on October 8, 2020, but it was very good, regardless, and will be made again.

    Regards,
    JoeW

  • I made this dish last night along with your recipe for Minted Cucumber Salad. It was a hit with my family!! Both dishes tasted incredible!! Your recipes are always so easy to follow.

  • Made it tonight and so good!

  • Why don’t you use coconut cream in the can for the sauce? It is much more authentic ingredient.

    • Hi Liz, If you want to go that route, I would suggest coconut milk over coconut cream. Hope you enjoy if you make it!

    • I’m Indian and we put cream, not coconut, in chicken tikka masala. Coconut is typically used in Southern Indian dishes since it does not grow in the north. If you’re going to criticize, at least make a valid point.

  • In lieu of cut-up chicken breasts, you could use chicken tenders to save a little prep time. Costco chicken tenders are amazing and would be great in this recipe.

    • — Dianne Thomson
    • Reply
    • Sure, that should work. Enjoy!

  • You could travel the length and breadth of India and never find this dish! It is British Indian like so many dishes like chop suey are American Chinese. In the Uk it is usually served with riata and a salad!

    • — Jacqueline Hassan
    • Reply
    • True, but Tikka Masala is now considered the United Kingdom’s national dish, many Indians once being freely able to move there when India was still under British rule. Hey, even Chop Suey and Americanized Chinese cuisine is having a moment inside China. Good is good, and this recipe is good!

  • This is the greatest tikka masala recipe. My kids all love it and it’s actually my 10 year old daughter’s FAVORITE dinner. It’s delicious. And not difficult at all. The only thing that kind of sucks is that now I always have to make tikka Masala instead of ordering it because my husband insists it’s better than the one we get at our local Indian restaurant. 😛

    • — Lauren Kowaleski
    • Reply
  • Outstanding! Have been making this recipe for years and it always gets raves–again last night. One reader asked if it might be “lightened up”…I always use Fat Free Greek Yogurt to marinate the chicken. For the sauce–I double everything but I do not use any butter–only a small amount (a few teaspoons) of olive oil to sweat saute the onion and ginger before adding spices. I also omit all cream and instead use one 14 oz. can of reduced fat coconut milk. Have made it this way countless times, always for company and everyone always raves and goes back for seconds. Jenn, your combination of technique and spice combinations make it magical. I love that it can be adapted to be healthy and safe for those with gluten and lactose sensitivities/intolerances and still be so good your guests go back for more and rave about it all night. Bravo!

  • This was delicious! I reduced the fat to 1 Tbsp butter and 1 Tbsp olive oil and used half and half in place of heavy cream. It was still wonderful. Thank you, Jenn!

  • Hey Jenn, this was amazing. Restaurant quality! 2020 has meant a lot more time at home for our family. Every weekend when I build my grocery list, I just come to your site and choose recipes for the week. They are soo good and reliable I don’t even try them before having guests over. I really appreciate the time you put into your blog because it makes my life easier and our meals better and healthier. There are a million blogs to choose from, but I choose yours every week. I really want to say thank you!

    • You’re so welcome! ❤️❤️

  • Any suggestions on how to make this a little lighter? Can I use something other than heavy cream?

    • Hi Susan, you could use 1/2 and 1/2 instead of the heavy cream and coconut oil or olive oil instead of the butter. Please LMK how it turns out if you try it with these adjustments!

  • Delicious, fragrant, rich, and filling! I often add a can of drained chickpeas, as well as defrosted frozen peas, zucchini and/or summer squash, just to veg it up a bit. I also add some cayenne pepper, because we prefer more heat. Served over jasmine or basmati rice, it is so, so good!

  • This was amazing, delicious and so easy to make!

  • HEAVENLY! Made this last night and it turned out insanely delicious. All your recipes are a hit with us and you have made my life so much easier, not to mention tastier! Thank you!!!

  • This was delicious. I used tenderloins, sub’d sour cream for the yogurt, used 1/2 olive oil and 1/2 butter, a can of diced tomatoes instead of crushed and it still came out great. Served over brown rice with plain steamed peas on the side.

    I should add that my substitutions (except the oil for butter) were not purposeful. I assumed I had the ingredients on hand and by the time I realized I didn’t, I was already determined to eat this for dinner. Even my very picky 10 year old liked it.

    My question for Jenn is this: I’ve made several of your recipes in the past few weeks since discovering the site over pickles, and though everything has been great and pretty easy, I can’t help but be aware of the high sodium and high fat content of most recipes. With your background as a pro chef, I completely understand the correlation. But as a mom and woman, what do you do to combat some of those unhealthy-for-flavor choices? You look great and appear extremely healthy! Are these recipes meals you are actually making for you and your family most nights of the week? And if not, what are you REALLY eating daily? And if you ARE, what are the healthy habits your family has adopted to be able to incorporate restaurant-level delicious food so often without the negative consequences?

    • Hi Joannah, So glad you enjoyed this! I understand that some of my recipes are definite indulgences — if you ever need suggestions for how to reduce the fat or calories in one, I’m happy to weigh in.

      And I am definitely not an expert, but I can tell you that on days that I am testing recipes, I really don’t eat regular meals. That part is actually not that hard…you know how when you’re cooking all day for a holiday or something, and you lose your appetite by the time you sit down to eat? That’s exactly how I feel when I’m working in the kitchen all day. On all other days, I do have regular meals but I try to have small portions…and I do my best to avoid refined carbs (even if everyone else is eating them). So if I make chicken, rice, and broccoli for dinner, I just skip the rice. I never snack and, in general, I avoid sweets unless it’s a special occasion or we’re out to dinner…but again, just a few bites. I don’t know how helpful all this is…I’ve noticed in the past few years an extra few pounds that I just can’t shake no matter what I do…must be age creeping up on me! Hope that helps!

      • Love this question and response! I have been cooking Jen’s recipes for many, many years and follow to a T because when I don’t, I don’t feel they are as good. That being said, I have recently done a complete dietary overhaul due to medical reasons and this recipe with substitution for sugar, is exactly how I eat. The fat is NOT the enemy people!! AND if you note the portion size, that is KEY!!! I will always be a devoted fan Jen!

  • This is AMAZING!! I had never tried to make Indian food at home before finding this recipe. It is better than any I’ve had at a restaurant. The smell of my home when I cook this is intoxicating. Thank you for sharing. It takes some time, so it has been a special occasion treat. Definitely worth looking forward to!

  • Hi Jenn! Made this for my picky fiancé and he loved it! Wondering if I can make the sauce alone and freeze?

    • So glad it was a hit! Typically, I’d be hesitant to freeze this because of the dairy it contains. That said, a few readers have commented that they have frozen it and were happy with the results. Hope that helps!

  • This recipe was so flavorful and delicious. It tastes as good as, if not better than, the chicken tikka masala served at my local Indian restaurants. I used thighs because my grocery store was out of breasts and added some cayenne pepper to up the heat. Will most definitely be making this again!!

  • Absolutely incredible. My entire family loved this and asked me to make more next time. The sauce was rich and the chicken was flavorful. My only change to the written recipe was to use ginger from a tube (from the produce section). I thought I had fresh, but mine was mushy. I used a little more than the 1T called for in the recipe, and it turned out great.

  • Amazing! So delicious!

  • I never leave reviews but I cook/bake A LOT. I was making this masala recipe for the 23rd time since my cousin shared it with me in March & it occurred to me I need to thank you for sharing this recipe with us. I’m Indian, my daughter is 1/2 Dominican & my husband is American and we ALL love it. I made it for my brother & dad; they said it rivals my mom’s (she’s the best Indian cook I know.) It’s so easy to make & tastes even better the next day. I also add garlic & Thai chili peppers & squeeze lemon juice on chicken when I remove it from oven.

  • Loved this recipe! I was hesitant to broil the chicken breast pieces but I followed the recipe and took it out after 8 minutes and added to the simmer sauce and it was really, really good! Chicken was cooked perfectly, not tough or dry. My husband kept commenting on how good the combination of flavors in the sauce were. I have to confess I did let him think it was my magic touch : )
    Thanks for all of your recipes!!
    Megan M.

    • — Megan Marchlinski
    • Reply
  • Hi Jen, I have been a fan of your recipes for several years. I trust them to turn out as described, and they do. They are what I turn to for inspiration and ideas when company comes. Thank you!
    Tonight I’m making your Chicken Tikka Masala for husband, daughter and son-in-law.
    I’m giving 5 stars for ‘lifetime achievement’ since we haven’t tasted the chicken yet, but I’m sure it will be delicious.
    Jana

    • Hope you enjoyed the chicken! ❤️

  • Hi Jenn!
    I absolutely love your chicken tikka Marsala recipe! It has helped me get though the closure of my favorite Indian restaurants when I am craving this. My question is what is your favorite garam masala? I used McCormick initially because it was all I could find. Then I ordered what looked like a more authentic spice from amazon, but as soon as I smelled it knew it was different, warmer, almost cinnamony. It was still good but different. Should it make a difference?
    Kroepanj

    • Hi Kathy, glad you like this! I actually use McCormick as that’s what’s most accessible at my grocery store and have always been happy with it. You may get a slightly different flavor with a different brand of garam masala but because there are so many other flavors in the recipe, it shouldn’t be significant.

  • I’ve used quite a few Chicken Tikka Masala recipes and this one is top shelf. My family liked it so much, we had it again 2 days later. I did a few minor adjustments for my personal taste:-Added a little lemon juice to the marinade mix, used a tomato sauce (instead of canned tomatoes), added a bit more water and added garlic and chili powder to the masala. Thank-you for your wonderful recipe Ms. Segal.

  • This was a HUGE hit this week with my family…. I think I’ve made atleast 20 recipes from your site over the past 6 months, and I haven’t made one that they didn’t like. Thank you for your creativity!!

    • Sorry, I forgot to give it 5 stars!! 🙂

  • I followed your recipe exactly except that I only marinated the chicken for one hour because I was short on time. The flavors were great but I found that the chicken was tough. I’m not sure if marinating overnight would help tenderize it or if I needed a higher grade of chicken like organic rather than supermarket chicken breasts.

    Thanks

    • Hi Nidhi, Marinating longer will help. You shouldn’t need to buy organic chicken breasts. Is it possible they were overcooked?

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