TIKKA MASALA 1 OZ
INTRODUCING OUR NEW 1 OZ PACKETS - SO EASY TO SHIP! See recipe below.
WE SUPPORT SMALL FARMERS!
Ingredients: savory Indian spices with tang and pep! 1 oz.
Use Ancient Indian Spices' Tikka Masala to make Chicken Tikka Masala with tomato and cream-based sauce. It’s slightly spicy and is earthy tasting. The chicken, if done correctly, has a char-grilled flavor that pairs perfectly with the creamy sauce. There’s a debate on the actual origins of Tikka Masala. Some say it’s a British take on curry, some are convinced it’s from India, and others say it was created in Glasgow, Scotland. It's the national dish of England and is one of the most popular dishes in any US Indian restaurant. It's delicious! Try our recipe below. It's also a great dish to make in the Instant Pot!
Chicken Tikka Masala
- 1 cup basmati rice
- 1 1/2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Himalayan Pink Salt and freshly ground black pepper, to taste
- 1/2 medium sweet onion, diced
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons Ancient Indian Spices' Garam Masala
- 4 teaspoons of Ancient Indian Spices' Tikka Masala
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- Stir in tomato paste, garlic, ginger, garam masala, and tikka masala until fragrant, about 1 minute.
- Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream until heated through, about 1 minute.
- Serve immediately with rice, garnished with cilantro, if desired.