RECIPE: Kim’s Chicken Tikka Masala

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Kim’s Chicken Tikka Masala

  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons Private Selection garam masala
  • 1 ½ teaspoons Kroger or Private Selection curry powder
  • 1 ½ teaspoons Kroger or Private Selection ground cumin
  • 1 teaspoon Kroger or Private Selection ground turmeric
  • ½ teaspoon ground Saigon cinnamon
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne red pepper
  • ½ teaspoon salt
  • 1 heaping cup finely chopped onion
  • 2 large garlic cloves, finely minced
  • 1 ½ tablespoons Kroger tomato paste
  • 1 ¼ teaspoon ready-to-use (jarred) minced ginger
  • 1 can (28 ounces) Kroger crushed tomatoes, undrained
  • 1/3 cup half-and-half
  • 1 ½ teaspoons lemon juice
  • 2 cups Kroger frozen green peas, thawed
  • 2 cups (or more) chopped, diced or shredded cooked chicken (Like Kroger rotisserie chicken)
  • 3-4 cups Kroger baby spinach leaves, stems removed
  • Chopped cilantro, garnish
  • White or whole-wheat naan (found in Kroger deli area)

Heat oil in a very large skillet (at least 12-inches) over medium-high heat. While oil heats, whisk all garam masala, curry powder, cumin, turmeric, cinnamon, black and red pepper and salt together in a small bowl; set aside. Add onion and garlic to hot oil and cook, stirring frequently, until slightly softened and translucent, about 3 to 4 minutes.

Add tomato paste, ginger and spice mixture, stirring constantly until thoroughly blended. Stir in crushed tomatoes and lower heat to medium-low and simmer about 8-10 minutes until very hot. Stir occasionally. Add thawed green peas and cooked turkey/chicken and stir/cook until heated throughout, roughly 3 minutes. Remove from heat and stir in half-and-half and lemon juice.

Sprinkle with chopped cilantro and serve hot with naan (white or whole wheat). Or serve over cooked rice if desired. Makes about 6 cups total tikka masala (about 4 servings of 1 ½ cups each).

Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN CD

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