Chicken Tikka Masala
Recipe type: Dinner
Cuisine: Indian (or British!)
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • 1 15-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala (Indian spice blend)
  • kosher salt and black pepper
  • 4 cups shredded rotisserie or poached chicken
  • ½ English cucumber, halved and thinly sliced
  • ¼ cup fresh cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1 cup brown rice
  • ½ cup almond (or coconut) milk
  1. Cook rice according to package directions.
  2. Meanwhile, in a heavy bottomed pot or dutch oven, heat the olive oil over medium heat.
  3. Add the onions. Cook until translucent (about 6 minutes)
  4. Add the garlic and ginger. Cook until fragrant (about 1 minute)
  5. Add the tomatoes, tomato paste, garam masala, salt and pepper, and rotisserie or poached shredded chicken.
  6. Stir to combine and let simmer for 15-20 minutes.
  7. In a small bowl, toss the cucumber and cilantro with the lemon juice and ΒΌ teaspoon each salt and pepper.
  8. Stir in the almond milk to the masala mixture. Let simmer for 5 minutes.
  9. Serve over rice and top with the cucumber relish. Eat with pita bread for dipping if desired.
Recipe by mash makes at