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Chicken Tikka Masala

Chicken Tikka Masala #festfoods

I can’t pass up a simple and quick meal, especially on a weekday! In today’s impossibly busy world, most of us need a handful of tasty recipes in our back pockets for those crazy-busy nights. Some of my favorite 20 Minute Meals include Sautéed White Fish with Lemon Pesto, Italian Sausage Ragu with Polenta and Italian Sausage Tortellini Soup. 

This recipe may look intimidating with its long list of ingredients and difficult-to-pronounce name, but it really is quite simple and, of course, delicious. Anyone can make it at home - even you - and you’ll have a pantry stocked with bold flavored herbs and spices to use in plenty of other recipes! Why Chicken Tikka Masala, you ask? One of my “culinary rules” is to try at least one new recipe and ingredient each week. That commitment to adventure led me to dabble in Indian and Moroccan food. My favorite thing about this cuisine = THE SPICES: Deep, rich colors, warm, comforting aromas and a pop of unique flavor from each spice. Pair those flavors with tender meat and veggies and freshly baked naan, and I am in heaven.


This dish boasts a concoction of toasted Indian and Moroccan spices, juicy marinated and braised chicken thighs, a rich and hearty tomato-coconut sauce and the zest of fresh lime; all topped with crunchy almonds, creamy Greek yogurt and a punch of fresh cilantro. I hope you give it a try at home.  You won’t regret it!

Chicken Tikka Masala



  • 1 ½ lbs. Tyson® All Natural Boneless, Skinless Chicken Thighs
  • Pinch of McCormick® Gourmet Sicilian Sea Salt
  • Pinch of McCormick® Gourmet Course Ground Black Pepper
  • ¼ cup plain nonfat Greek yogurt
  • 3 Tbsp. Crisco® Pure Canola Oil
  • 2 Tbsp. fresh lime or lemon juice, divided
  • 3 Tbsp. McCormick® Gourmet Garam Masala, divided


  • 1 Tbsp. McCormick® Gourmet Ground Coriander Seed
  • 2 tsp. McCormick® Gourmet Ground Cumin
  • 2 tsp. McCormick® Gourmet Paprika
  • 1 tsp. McCormick® Gourmet Ground Cardamom
  • ½ tsp. McCormick® Gourmet Ground Turmeric
  • ¼ - ½ tsp. McCormick® Gourmet Crushed Red Pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. fresh ginger, peeled and minced
  • ¼ cup tomato paste
  • 1 (15 oz.) can crushed tomatoes
  • ¾ cup Thai Kitchen® Coconut Milk
  • ¼ cup Kitchen Basics® Unsalted Chicken Stock
  • 1 tsp. McCormick® Gourmet Sicilian Sea Salt
  • ½ tsp. McCormick® Gourmet Course Ground Black Pepper
  • 2 Tbsp. cornstarch
  • 2 Tbsp. Kitchen Basics® Unsalted Chicken Stock
  • Cooked basmati rice (for serving)
  • Plain nonfat Greek yogurt (for garnish)
  • Toasted, chopped almonds (for garnish)
  • Fresh cilantro (for garnish)


  1. Chop chicken thighs in to small, bite size pieces. Season with salt and pepper.
  2. Whisk together yogurt, 1 Tbsp. canola oil, 2 Tbsp. lime or lemon juice and 2 Tbsp. garam masala in a bowl. Add the chicken and toss to coat.  Place a lid on the bowl and into the refrigerator to marinate.
  3. To make sauce, toast spices (remaining garam masala through red pepper flakes) in a dry Dutch oven for 30 seconds or until fragrant, stirring constantly. Remove and set aside in a small bowl.
  4. Heat 2 Tbsp. oil in a Dutch oven to medium-high heat. Add onion and allow to cook until soft, about 3-4 minutes.  Add garlic and ginger and cook another 60 seconds, until fragrant.  Add toasted spices and tomato paste and whisk to incorporate.   Add chicken mixture and saute until chicken starts to cook, about 3-4 minutes.  Stir in crushed tomatoes, coconut milk and chicken broth.  Season with salt and pepper.  Turn heat down to medium-low and allow to cook for 20-25 minutes, with the lid on, stirring occasionally. {Note: the longer the dish cooks, the more flavor it will develop}
  5. If sauce is thin: Whisk together 2 Tbsp. cornstarch with 2 Tbsp. chicken broth; stir in to the sauce and allow to cook on medium-high until sauce has thickened.
  6. Stir in remaining lime or lemon juice. Taste and adjust seasonings, if necessary.
  7. Serve with basmati rice and Greek yogurt, chopped almonds and cilantro for garnish.

Yield: 6 servings


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Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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