Tikka Masala Recipe

serves 4 to 5

Shopping List*

• 1 Tikka Masala Spice Kit
• 1 ½  to 2 lbs boneless, skinless chicken thighs
• 1 medium yellow onion
• 1-inch cube fresh ginger
• 4 garlic cloves
• 1 lime
• 1 cup tomato sauce
• 1 tbs butter
• 2 tbs plain yogurt
• ¼ to ½ cup cream or half 'n half
• vegetable oil
• salt
• cilantro for garnish (optional)

*see Variations below

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1

Peel and finely grate ginger and garlic. Cut chicken into 1 ½ inch pieces. Combine chicken, ginger, garlic, 1 teaspoon salt, 1 tablespoon fresh lime juice, and yogurt.

2

Heat 1 tablespoon oil on medium-high. Sauté chicken 8 minutes or until browned. While chicken is cooking, peel and finely chop onion. Remove chicken to a bowl (it will finish cooking later).

3

Reduce heat to medium and add 1 tablespoon oil to same pan. Add WHOLE SPICES, stir 1 minute, then add onion. Sauté 7 to 10 minutes until lightly browned.

4

Mix in MASALA POWDER, butter, and 2 tablespoons water. Sauté 2 minutes, then add 1 cup tomato sauce and ¼ teaspoon salt. Cover and simmer on low 10 minutes; stir occasionally.

5

Add chicken (and accumulated juices), cream, and ¼ to ½ cup warm water. Simmer 5 minutes or until chicken cooked through. Add salt to taste and chopped cilantro if desired.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.

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Variations

to make vegan/vegetarian, substitute:

• non-dairy spread or vegetable oil for butter
• 1 block extra-firm cubed tofu or one head cauliflower (cut into large florets) for chicken
• 1 tablespoon unsweetened cashew butter mixed with 2 tbs hot water OR ¼ cup cashew cream for cream
• non-dairy plain or cashew yogurt for regular yogurt

for an extra-rich flavor, substitute ghee for vegetable oil (use butter as directed)