Name: Tikka Masala
Yield: 4 servings
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

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Tikka Masala

Recipe by Mike Johnston, Savory Spice founder

30-Minute Meals

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

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Serves 4 servings

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Ingredients

4 Tbsp. Tikka Masala

6 Tbsp. olive oil, divided 1 ¼ cups water, divided

3 ½ Tbsp. Tomato Powder

1 ½ tsp. Honey Powder

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

Directions

Step 1 Mix Tikka Masala, 4 Tbsp. oil and 4 Tbsp. water into a smooth paste, and set aside.

Step 2 Mix tomato powder and honey powder with 1 cup water to make a smooth sauce, and set aside.

Step 3 Mix together yogurt and half and half in a small bowl and set aside.

Step 4 In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add chicken and cook until lightly browned.

Step 5 Meanwhile, cook vegetables in microwave for 2 to 2 ½ minutes, add vegetables to chicken and stir in tikka paste. Cook for 2 to 3 minuets, stirring occasionally.

Step 6 Stir in lemon juice, sea salt and tomato sauce mixture, and cook for 3 to 4 more minutes.

Step 7 Reduce heat to a simmer and thoroughly stir in yogurt mixture. Cover and simmer for 5 to 8 minutes, stirring occasionally. Serve and garnish with fresh cilantro.

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.