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Raj’s Tikka Masala

January 01, 2021 0 Comments

This recipe was given to us by Raj, the lovely owner of India’s Grocery in Boulder, CO. (He rattled it off while I scrambled to write it down on the back of an envelope I scrounged up from my backpack.) If you’re in Boulder, be sure to stop in for a chat with him and to pick up some of his yummy samosas.

Raj’s recipe has a lot less tomato than the one on our package, making for a thicker sauce. You can substitute chicken breasts with thighs or make it vegetarian with tofu, potatoes and cauliflower, or even garbanzo beans (you’ll just want 4-5 cups of something to add to sauce).


Shopping List & Prep

1 package Masi Masa Indian Tikka Masala Spice Blend
1½ lbs boneless skinless chicken breasts 
1 medium tomato, diced
1 small red onion, minced
1-2 cloves garlic, minced
1" piece ginger, peeled & minced or grated
1/4 bunch fresh cilantro, roughly chopped (optional)
½ C plain full fat yogurt (Greek yogurt NOT recommended)
¼ C heavy cream
2 TBSP ghee or butter (can substitute with coconut oil)
2-4 cups cooked basmati rice

Directions

  1. Pre-heat oven to 400°
  2. Start rice
  3. In large bowl, mix together 1/4 cup yogurt and 1 TBSP Masi Masa Indian Tikka Masala Spice Blend. Add chicken and coat with yogurt blend. Set aside.
  4. In large sauté pan or Dutch oven, melt ghee or butter over medium-low heat. Add onion and garlic. Cook over low heat until softened, about 5 minutes.
  5. Add rest of Masi Masa Indian Tikka Masala Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
  6. Add tomatoes and ginger. Cook over low heat, stirring often until tomatoes are broken down, 15-20 minutes.
  7. While sauce is cooking, place chicken breasts on a rack over a sheet pan and roast until cooked through, 20-25 minutes. Remove from oven and let cool at room temperature. Roughly chop into 1-2" chunks.
  8. Remove sauce from heat. Stir in rest of yogurt & heavy cream*
  9. Stir in cooked chicken
  10. Serve over basmati rice topped with chopped cilantro

*To avoid splitting, mix a little sauce into the yogurt in a bowl before mixing into the pan of sauce. For a smooth sauce, blend with immersion blender (or in standing blender) before adding chicken.





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