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


YIELD
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
  • 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

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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

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

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Gluten-Free
Nut-Free



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