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Test Kitchen Approved

Tikka Masala

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

This is a customer and staff favorite. It's an easy way to exploring Indian cooking at home.

Serving Suggestions

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

Recipe 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.

Ingredients


6 Tbsp. olive oil, divided

1 ¼ cups water, divided



1 lb. boneless chicken, cut into cubes

12 oz. bag frozen vegetables

1 Tbsp. lemon juice

1 ½ tsp. sea salt

½ cup plain yogurt

½ cup half and half

Cilantro, to garnish

Savory Spice ingredients in this recipe

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.