Chicken Tikka Masala


  • 1 medium yellow onion
  • 3/4 teaspoon chopped garlic
  • 1/2 teaspoon ginger or ginger pasta
  • 3 tablespoons Garam Masala seasoning (I bought mine from a Persian Market – Tochal Market)
  • 2 teaspoons ground turmeric.
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • Zest of 1 lemon
  • 1 teaspoon water


  • 2 pounds boneless skinless chicken breast, cubed
  • ½ cup Greek yogurt
  • 1 can unsweetened Coconut milk
  • 1 can tomato paste
  • ¼ cup cilantro, chopped
  • 3 cups cooked rice


  1. In a blender or food processor, combine the onion, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest and water. Pulse until a smooth paste forms, about 1 minute.


  1. In a bowl or ziplock bag, combine 2 tablespoons of the curry paste, the chicken and the yogurt. Mix together well. Marinate at for 30 minutes or refrigerate up to overnight.
  2. Heat a large skillet over medium heat. Add the rest of the paste and cook until fragrant, about 1 minute.
  3. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes.
  4. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.
  5. Top with cilantro

*Follow package instructions for the rice*

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