Cool Recipe Alert: Chicken tikka masala

“With many international students calling our campus home, I try to incorporate as many international foods as possible into my menus,” says Donald Stone, campus chef at Georgia State University. “Chicken tikka masala is one of my favorite recipes to prepare because of the different flavor profile and use of spices.” 

Cardamom, paprika and cumin can transform a dish the moment they hit the pan. Stone advises toasting whole spices beforehand for maximum flavor, but it’s not absolutely necessary; you can use what’s in your pantry. To accompany the dish, naan, lemon basmati rice and paneer (an Indian cheese you can grill) are Stone’s go-tos. 

Chicken tikka masala

YIELD: 4 servings

2 tsps. ground coriander
2 tsps. ground cumin
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cardamom
2 tsps. paprika
1/2 tsp. cayenne
2 tsps. grated ginger
2 lbs. halal, boneless, skinless chicken breast
salt and pepper, to taste
additional coriander, to taste
garlic powder, to taste
oil, as needed, for pan
¼ cup plain Greek yogurt
2 Tbsps. olive oil
2 tsps. fresh lime juice
2 tsps. minced garlic
basil or cilantro to garnish

1.    Whisk together coriander, cumin, cardamom, nutmeg, paprika, cayenne and grated ginger. (Optional: toast whole spices ahead of time and grind). Set mixture aside.
2.    Dice chicken breasts and season with salt and pepper, garlic powder and coriander. 
3.    Heat oil in skillet over medium-high heat and brown chicken well. Add spice mixture, Greek yogurt, fresh lime juice and minced garlic; stir to combine. Simmer until sauce thickens.
4.    Serve over rice and garnish with basil or cilantro.

Photo and recipe: Donald Stone, Georgia State University