Serves 8-10 people


For the Chicken Masala

4 lbs boneless/skinless chicken breast, cubed
2 cup red bell peppers, large dice
2 cup zucchini, large dice
2 cup eggplant, large dice
2 cup summer squash, large dice
2 cup Onion, large dice

For the Sauce

6 Roma tomatoes
½ cup cashews
3 Tbsp olive oil
Garam Masala
•    2 Tbsp. olive oil
•    2 Cinnamon sticks
•    5 Whole cloves
•    5 Cardamom pods
•    2 teaspoon whole mace
•    3 Bay leaf
2 Tbsp. Cumin seeds
1 large onion, small dice
2 teaspoons salt
1 teaspoon ground turmeric
1 Tbsp cumin powder
1 Tbsp ground corriander
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Cup water or chicken stock
Note: you may use the premade garam masala

For the Marinade

6 cloves Garlic, minced
2 Tbsp Ginger, minced
2 cups Yogurt
1 teaspoon Ground coriander
2 teaspoon Chili powder
1 teaspoon Turmeric, ground
1 Tbsp. Fenugreek leaves
Juice of 2 limes
1 Tbsp. Salt
2 Tbsp Olive oil

For the Rice

3 cups Basmati rice
4 ½ cups water or stock

For the Garnish

1 cup chopped cilantro
1 cup toasted cashews

Special Equipment

Wire grill brush
Electric rice cooker…or a large pot with a lid
Wide stock pot, large
Lid for stock pot
6”  bamboo skewers, optional.
Platter for service
Tongs for service


For the Rice

In an electric rice cooker, add your rice and cold water/stock and turn on. It will turn off when it’s done. Fluff the rice and keep warm until service. Or, if a rice cooker is not available, bring the rice and water to a boil in a large pot, uncovered, at medium heat. When it comes to a boil turn the heat down to medium low. Place a lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or “craters” in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes then turn the heat off and let rest for 5 minutes.

Fluff up rice and serve.

For the Chicken Masala

Either preheat your grill or preheat an oven to 400°. Cut all your chicken and vegetables into equal “large” bite-sized pieces. Divide your marinade into two portions and pour one half over the chicken and the other half over the vegetables and let rest for a few minutes. Begin grilling your marinated chicken first and cook until done. Remove and set aside. Next, add your marinated veggies and cook until just done or “al dente”. Remove and set aside. If grilling is not an option, roast your chicken and veggies in the oven on separate sheet trays until each is cooked properly. *Option*, you can choose to serve your marinated chicken and vegetables on skewers. Simply pierce them before cooking and continue same as above.

For the Sauce

In a blender add your Roma tomatoes and cashews and blend until very smooth then set aside. On your range, preheat a wide stock pot or dutch oven over medium heat. Add your olive oil and whole Garam Masala and gently toast for 30 seconds until fragrant then remove and discard *or* leave in for extra flavor! Add the whole cumin seeds and chopped onion and sauté for 3 minutes. Next, add your ground spices, minced ginger and minced garlic and sweat for 3 more minutes. It is important not to have your heat up too high because ground spices tend to taste bitter if overcooked. Now add the blended tomato/cashew mixture and the water or chicken stock to the pot and bring to a boil, then simmer for 10 minutes.

After the sauce has cooked for a few minutes, we then add the cooked chicken and veggies to the pot. Bring back up to heat and keep it hot for service.

For the Marinade

Mix all ingredients together.

To Serve

Arrange the Chicken Tikka Masala and sauce over the Basmati rice and garnish with cilantro and toasted cashews.

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