Looking to buy better, fresher spices? Buy freshly ground, small batch Indian spices or shop all the freshly ground spices in our shop.

1. GARAM
MASALA
CHICKEN
TIKKA
made with

2. Looking to buy better, fresher spices? Buy freshly ground, small batch Indian
spices or shop all the freshly ground spices in our shop.
INGREDIENTS
2 c. thick yogurt
1 tbsp RawSpiceBar’s Tandoori Masala
1 tbsp RawSpiceBar’s Garam Masala
1 1/2 pounds boneless, skinless chicken
2 onions
6 garlic cloves
1 inch piece of ginger
24 oz canned whole tomatoes, drained with juice reserved
2 tbsp vegetable of canola oil
Salt & pepper
Juice of 1/2 lemon
Cilantro, for garnish
Rice or naan, for serving
Garam Masala Chicken Tikka
RawSpiceBar Freshly Ground
Spices

3. DIRECTIONS
For the chicken tikka marinade
1. Whisk the yogurt in a large bowl.
2. Chop or crush 3-4 garlic cloves and 1/2 inch ginger in a mortar pestle, food
processor or with the back of your knife. Add half of this ginger garlic paste to the
yogurt.
3. Add in RawSpiceBar’s Tandoori Masala and blend all ingredients.
4. Cut and cube chicken, about 1 inch thick. Season generously with salt and
pepper to taste. Add all cubed chicken to the yogurt mixture and coat well.
Refrigerate and allow to marinate for at least one hour and up to 5 hours.
5. When the chicken is ready to be cooked, fire up the grill, grill pan, or broiler to
high heat. Thread the chicken cubes on bamboo or metal skewers and add to very
high heat, about 10 minutes until the garam masala chicken starts to brown and
char. Leave the chicken slightly undercooked in the center, as the chicken will
simmer in the sauce under low heat for another 15 minutes and will cook through.
For the masala sauce
1. Heat oil in a large dutch oven over medium high heat until hot. Add 1 chopped
onion and allow to brown until golden, about 10 minutes.
2. Add in chopped tomatoes (without the juice).
3. Add the remaining garlic ginger paste until the raw aroma is gone, about 2
minutes.
4. Add RawSpiceBar’s Garam Masala and stir until fragrant, about 30 seconds.
5. Add in remaining tomato juice and reduce heat to medium low. Allow to simmer
for 20 minutes until tomatoes cook down.
6. Add charred chicken to the sauce and bring to medium heat. Cook, stirring
frequently, until chicken is cooked through, about 10 minutes. Add a splash of
lemon juice and cilantro to finish. Serve alongside rice or naan.
made with