Chicken Tikka Masala

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 container Maya Kaimal Tikka Masala (for club size use about 2 cups)
  • ¼ cup cilantro leaves
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
  • Add the Tikka Masala sauce. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
  • Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.



Printer-Friendly Back