ALSO AVAILABLE ON AMAZON

Tikka Masala in mini phyllo dough shells is guaranteed to impress your friends and family. We made 900 (yes, NINE HUNDRED) of these tasty appetizers for Aspen Food & Wine back in 2018. So you better believe they were EASY to make!

The key is to make a drier curry and to make sure everything is cut into 1/8"-1/4" pieces so you can scoop the curry into the shells. The easiest way to make this is to use garbanzo beans. But, you can also make it with chicken breasts or thighs (we’ve provided instructions for both).

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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