In The Kitchen: Chicken Tikka Masala

Chicken Tikka Masala

Spice Station, a local Los Angeles spice shop is bringing the hipster vibe to the spice scene.  With locations on Main Street in Santa Monica and Sunset Blvd in Silver Lake, this new cooking enthusiasts dream is drawing in the crowds.

An expertly blended medley of tikka masala from Spice Station made it nearly impossible to mess this dish up.


Spice Station - Silver Lake
Spice Station - Santa Monica

Chicken Tikka Masala

Prep Time:   1 1/2 hrs

Total Time:  2 hrs


  • 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Chicken Marinade
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 piece minced ginger (1-inchinch” long)
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • Tikka Masala spice blend (2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garam masala)
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro


Combine marinade in a plastic bag with rinsed and cleaned chicken cut into 1 inch cubes.  Place chicken and marinade in the refrigerator for at least 1 hour.

While the chicken is  settling in the marinade, begin the sauce by melting butter on medium heat.  Add garlic & jalapeno; cook 1 minute. Stir in Tikka Masala spices or coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce. Simmer for at least 15 minutes.  Stir in cream; simmer to thicken about 5 minutes.

While sauce is simmering, grill, broil or saute chicken, turning occasionally, to cook through about 8 minutes. Remove chicken from skewers; add to sauce. Simmer 5 minutes.

Garnish with cilantro Serve with basmati rice, naan or pita bread.

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