Raj’s Tikka Masala
This is a slightly more complex recipe than the one on the package. It’s a version of a recipe given to us verbally by Raj, the lovely owner of India’s Grocery in Boulder, CO. 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 (serves 4)
- 1 package Masi Masa Indian Tikka Masala Spice Blend
- 1½ lbs boneless skinless chicken breasts
- 2 14.5 oz. cans diced tomatoes (no flavoring) or substitute fresh
- 1 small red onion, minced
- 1 clove garlic, minced
- 1" piece ginger, peeled & minced or grated
- ¾ cup fresh cilantro, roughly chopped
- 1-2 cups fresh or frozen peas (optional)
- ½ cup plain full fat yogurt (Greek yogurt NOT recommended)
- ¼ cup heavy cream (optional)
- 2 TBSP ghee or butter
- 2-4 cups cooked basmati rice
- Pre-heat oven to 400°.
- Start rice.
- In large bowl, mix together 1/4 cup yogurt and 1 TBSP Masi Masa Indian Tikka Masala Spice Blend. Add chicken breasts and coat with yogurt blend. Set aside.
- 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.
- Add rest of Masi Masa Indian Tikka Masala Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
- Add tomatoes and ginger. Cook over low heat, stirring often until tomatoes are broken down, 15-20 minutes.
- 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. Cut into 1-2" chunks.
- If using peas, add to sauce and cook through.
- Remove sauce from heat. Stir in rest of yogurt, heavy cream (if using) and ½ cup chopped cilantro.* Stir in cooked chicken.
- Serve over basmati rice topped with remaining cilantro.
*To avoid splitting, mix a little sauce into the yogurt in a bowl before mixing into the pan of sauce.