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Recipe Reviews (4.4 out of 5 stars)

Tikka Masala

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Tikka Masala (Salt-Free) 2 oz bag $4.75
Tomato Powder 2 floz bottle $4.20
Honey Powder 2 floz bottle $2.85

Ingredients:

  • 4 Tbsp. Tikka Masala
  • 6 Tbsp. olive oil, divided
  • 1 1/4 cups water, divided
  • 3 1/2 Tbsp. tomato powder
  • 1 1/2 tsp. honey powder
  • 1 lb. boneless chicken, cut into cubes
  • 1 x 12 oz. bag frozen vegetables
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. sea salt
  • 1/2 cup plain yogurt
  • 1/2 cup half and half
  • cilantro for garnish

Notes:

Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, the vegetables stay crisp and it cuts down the final prep time. Rather than converting tomato and honey powders into a sauce, you can substitute 1 1/2 tsp. honey and 8 oz. prepared tomato sauce. We also have a recipe for a vegan version of this dish.

Directions:

Mix Tikka Masala, 4 Tbsp. oil and 4 Tbsp. water into a smooth paste, and set aside. Mix tomato powder and honey powder with 1 cup (8 oz.) water to make a smooth sauce, and set aside. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add chicken and cook until lightly browned. Meanwhile, cook vegetables in microwave for 2 to 2 ½ min. Add vegetables to chicken and stir in tikka paste. Cook for 2 to 3 min., stirring occasionally. Stir in lemon juice, sea salt and tomato sauce mixture, and cook for 3 to 4 more min. Meanwhile, mix together yogurt and half and half in a small bowl. Reduce heat to a simmer and thoroughly stir in yogurt mixture. Cover and simmer for 5 to 8 min., stirring occasionally.

Serving Suggestions:

Over rice with chopped cilantro and pita, tortilla or naan bread.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Tikka Masala


  • Review by: Nibell
    1/15/14

    Have made twice now. Both times excellent! First with broccoli that was fresh. I just tossed it into pot without any microwave baking time since it was not frozen. Second time was with fresh asparagus. Served over couscous. Substituted tomato powder for 3/4 cup tomato paste with one cup water. Also used honey as suggested. Keeps well in fridge for leftovers the next day.


  • Review by: mudder
    12/31/12

    Actually I found the recipe really vague: on the jar of spice itself and on this website. There's a huge difference between 3.5 oz of tomato powder (dry) and 8 oz of tomato sauce (wet). And in terms of how much to use to get authentic tikka flavor, mine just didn't turn out. And I followed the directions as written. I'm willing to take the hit that I didn't quite understand the directions but I also think a lot of folks think tikka tastes like this and frankly, it doesn't.


    Test Kitchen Response:

    Thanks so much for your review. Based on your comments, we re-tested and updated the recipe slightly. We now include instructions for how to make a Tikka Masala paste in the recipe directions. Regarding the difference between using tomato powder or tomato sauce, we hope our updates better explain that you can either convert the honey and tomato powders into a sauce my mixing them with 8 oz. of water, or you can substitute those ingredients with 1 1/2 tsp. of prepared honey mixed with 8 oz. of a prepared tomato sauce. The interesting thing about Tikka Masala is that there is no one authentic recipe. The main components are typically meat, cream and tomatoes, but the spice flavor and other recipe components can vary greatly.

  • Review by: deepquiet
    12/31/12

    Really easy to use, just mix with a little oil and put over boneless thighs and bake!


  • Review by: deepquiet
    12/31/12

    This was really easy and delicious! I've always been intimidated to make Indian food before. I tried it also just by mixing the tikka masala mix with some olive oil and you can just do that if you're in a hurry, just slather it over some boneless thighs and stick it in the oven, dinner's ready 20 minutes later.


  • Review by: LowryMom
    10/25/12

    Yummy! We picked up a copy of this recipe when the Lowry store first opened, and loved it. Great for an easy, warm winter meal.

“We love the Capitol Hill Seasoning. I'll be buying more by your website shortly. Just wanted to let you know how much we enjoy it, especially with our abundant squash and zucchini harvest.”

-Karen C. of Greene, NY

Tikka Masala


Yields: 4 servings

Ingredients:

  • 4 Tbsp. Tikka Masala
  • 6 Tbsp. olive oil, divided
  • 1 1/4 cups water, divided
  • 3 1/2 Tbsp. tomato powder
  • 1 1/2 tsp. honey powder
  • 1 lb. boneless chicken, cut into cubes
  • 1 x 12 oz. bag frozen vegetables
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. sea salt
  • 1/2 cup plain yogurt
  • 1/2 cup half and half
  • cilantro for garnish

Notes:

Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, the vegetables stay crisp and it cuts down the final prep time. Rather than converting tomato and honey powders into a sauce, you can substitute 1 1/2 tsp. honey and 8 oz. prepared tomato sauce. We also have a recipe for a vegan version of this dish.

Directions:

Mix Tikka Masala, 4 Tbsp. oil and 4 Tbsp. water into a smooth paste, and set aside. Mix tomato powder and honey powder with 1 cup (8 oz.) water to make a smooth sauce, and set aside. In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add chicken and cook until lightly browned. Meanwhile, cook vegetables in microwave for 2 to 2 ½ min. Add vegetables to chicken and stir in tikka paste. Cook for 2 to 3 min., stirring occasionally. Stir in lemon juice, sea salt and tomato sauce mixture, and cook for 3 to 4 more min. Meanwhile, mix together yogurt and half and half in a small bowl. Reduce heat to a simmer and thoroughly stir in yogurt mixture. Cover and simmer for 5 to 8 min., stirring occasionally.

Serving Suggestions:

Over rice with chopped cilantro and pita, tortilla or naan bread.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.