chicken tikka masala

I think everyone who knows me, knows that I love Indian food! I actually had my first experience with Indian in October of 2010 and fell immediately in love. I had never before tasted food that felt so satisfying while balancing so many complex and wonderful flavors.

Today I made my first hummus ever! I have been a huge hummus fan for many years but have never attempted to make it. Today, I discovered that I have been overpaying for hummus for way too long. I love homemade hummus its quick, cheap and easy and I really don’t believe there is any way to ruin it. It is a wonderful balance of flavors with a creamy texture that can satisfy any palette. With this simple hummus base recipe you can create dozens of different flavors with various vegetables and spices.



  • 1 clove garlic
  • 1 (19 ounce) can garbanzo beans, half the liquid reserved
  • 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil
  1. In a food processor, chop the garlic, add in garbano beans (drained, but reserve 1/2 can of liquid to add in as well) Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
  2. Spoon into a serving dish and top with olive oil. Serve with warm pita bread
Now onto the main dish. Chicken Tikka Masala is one of my top favorite dishes at any Indian restaurant. It is a creamy blend of spices and coconut milk and tender juicy chicken served atop a bed of piping hot rice. This is my first time creating this dish without a pre-made curry/spice sauce.

Chicken Tikka Masala 
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
**NOTE:  I also used light coconut milk instead of cream. Next time I will use regular coconut milk and a blend of spices known as “garam masala”**
  1. In a large bowl combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in diced chicken refrigerate for 1-2 hours.
  2. Put the chicken onto skewers and bake in the over for 5mins on each side. OR cook diced chicken in a skillet until browned.
  3. Melt butter and add garlic and green peppers to pan. Cook 1-2 minutes (make sure to not burn garlic). Add in milk/cream and tomato sauce. Simmers for 20 minutes until thickens. Add in cooked chicken, let simmer for 10 more minutes. Remove and serve atop a bed of rice! ENJOY!

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