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Garam Masala Chicken

Recipe courtesy of Jessica Tijerina www.jessicatijerina.com

Yield: 4-6 Servings


2 tablespoons Ghee or coconut oil

1 onion, peeled and chopped

3 large cloves garlic, peeled and smashed

1 tablespoon ginger, peeled and smashed

Half of a 14 oz. can Fire Roasted Diced Tomatoes (drained)

1 teaspoon Kosher salt

1 tablespoon tomato paste

1/8 cup water

1 tablespoon Tijerina’s Garam Masala Spice Mix

1-pound chicken (boneless thighs preferred)

1 cup coconut milk, heavy cream or plain whole milk yogurt

1 bunch fresh cilantro, rough chopped


  1. In a medium sauté pan over medium heat cook onion, garlic, ginger, tomatoes and salt 2-3 minutes or until onion becomes translucent.
  2. Remove from pan and place in a food processor until a paste is formed.
  3. In a medium sauté pan over medium heat, melt the ghee or oil and add the mixture along with the tomato paste and stir. Add the water.
  4. Bring to a boil, stirring occasionally, then reduce heat to low and simmer 7-10 minutes until the sauce thickens.
  5. Stir in the Garam Masala, add the chicken and simmer about 10 minutes or until the chicken reads an internal temperature of 167°F. Turn heat to low.
  6. Beat the cream/yogurt in a bowl and stir 1-2 tablespoons of the sauce into the bowl and beat continuously so that the cream does not break.
  7. Stir the cream mixture into the pan until mixture is creamy.
  8. Serve immediately over Saffron Rice with a side of Raita.


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