A very popular Indian dish, Chicken Tikka Masala was actually invented in Britain in the 1960s. But regardless of its origin, it’s still a tasty dish! Our Garam Masala spice blend makes it easy to make it at home.
- 1-1/2 Cup Greek Yogurt
- 3 Tbsp Lemon Juice
- 2 tsp Cumin
- 1 tsp Cinnamon*
- 2 tsp Cayenne Pepper powder (or your preferred pepper)
- 2 tsp Black Pepper
- 1 Tbsp Ginger
- 1 Tbsp Salt
- 2 Chicken Breasts
- 1-2 Tbsp Ghee for frying (or butter)
- 2 Cloves Garlic, minced
- 1 Fresh Hot Pepper, minced (we use Serrano)
- 2 tsp Cumin
- 2 tsp Paprika
- 2 Tbsp Hellfire Farm Garam Masala**
- 1 8-oz can Tomato Sauce
- 1 Cup Heavy Cream
- Salt to taste
- Cilantro to garnish
- (optional) Hellfire Farm Powdered Chile
Mix the marinade ingredients together. Cut the chicken into 3/4″-1″ cubes, then add to marinade, mixing until the chicken is thoroughly covered. Marinade for 2-4 hours.
Remove chicken from marinade but don’t remove what sticks to it. Roast the chicken: You can roast it in a 400 degree oven. My favorite way is to roast it on skewers over charcoal, or to broil it. Be sure to turn it during cooking. You want at least a little browning, even a touch of charring.
While the chicken is cooking you can start the sauce. Melt the ghee, then add the garlic and hot pepper. Saute for 1-2 minutes, then add all the powdered spices. Stir to coat them in the ghee and cook for another 1-2 minutes to bloom the spices.
Add the tomato sauce and cream and mix well. Leave simmering as the chicken finishes cooking.
When the chicken is done, add it to the sauce and mix in well. Simmer on low for 3 minutes. Add powdered chile if more heat is desired.
Garnish with cilantro.
* I recommend using Ceylon (true) cinnamon if you can.
** I use 3 Tbsp for deeper flavor.