The Best Homemade Tikka Malsa and Garlic Naan

by - Saturday, March 25, 2017

I've tried to make Indian several times, and not without failing miserably. I tried the pre-made jars, doing it from scratch, but the flavor just never came out right and I was left disappointed. I guess when enough time passes I forget how made my last attempt was and try again. I was recently craving Indian and decided to try one more time. And it was amazing. In fact, it was probably the best Indian I've ever had, and have made it several times since then! Its also very easy to replicate, too! 
I also double the sauce recipe, because it has flavor and spice and it's where all the goodness is. I've honestly just had the rice, Tikka Masala sauce, and naan as lunch leftovers because I finished all the chicken the day before! No regrets! And while I tackle the Tikka, my husband tackles the garlic naan, and it is a recipe that he has down to a science now. We are the perfect duo in the kitchen. The garlic naan is a a must when making this recipe, which can be used to make a flat bread pizza or a snack! 

Garlic Naan (makes enough to generously serve 5-6 people ): 

  • 1 cup of warm water
  • 2 tbs honey
  • 1 package of active dry yeast
  • 3 1/2 cups of flour
  • 1/4 cup of plain yogurt
  • 2 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 olive oil (you can also use butter)
  • 6 cloves of minced garlic
  • fresh cilantro for garnish, roughly chopped
  1. Stir warm water and honey together until the honey has dissolved.
  2. Sprinkle yeast on top of the water mixture, give it a stir and let sit for 5-10 min.
  3. Mix flour, yogurt, egg, salt, and baking powder gradually in a large mixing bowl.Mix until dough is slightly sticky in consistence.
  4. Remove dough, shape into a ball, and place into a greased pan. Place a damp towel over the pan/dough and set aside in a warm area fro about  1 hour.
  5. Meanwhile, warm up olive oil and sauté garlic until fragrant. When it is finished put into a separate bowl and set aside.
  6. Once dough is ready, move to a work space that has flour on the surface. Cut dough into small separate pieces and roll out.
  7. In a warm cast iron pan, place the naan down and sprinkle the olive oil and garlic on top. Let cook for 1 min, then flip and add more garlic mixture. Repeat with remaining dough.
  8. Sprinkle with sea salt and cilantro.
  9. Once they are done, enjoy!

*recipe adapted from Gimme Some Oven

Tikka Masala: 

Marinaide Ingredients
  • 3/4 cup of yogurt
  • 2 tbs lemon juice
  • 1 tbs ginger paste (or fresh grated)
  • 4-5 cloves of minced garlic (because I always want more garlic)
  • 1/2 tbs cayenne pepper 
  • 2 tsp cumin
  • 1/2 tsp of curry powder
  • 1/2 tsp garam masala
  • 2 tbs of pepper
  • pinch of salt

  1. Preheat oven to 400.
  2. Mix ingredients into a large bowl to create the marinade.
  3. Cut the chicken into cubes and marinade for at least 20 min.
  4. Lay chicken out on a baking sheet and pop into oven.
  5. Cook for about 15-20 min then switch to broil for the last 5 min

Sauce Ingredients
  • 3 tbs butter
  • 4 cloves of minced garlic
  • 1 jalapeño deseeded and finely chopped (or half if you don't like spicy)
  • 1 tps cayenne
  • 2 tbs cumin powder
  • 3 tbs garam masala
  • 1 15oz can of tomato sauce 
  • 2/3 cup of heavy whipping cream
  • Handful of chopped cilantro
  • Salt and Pepper to taste

  1. While chicken is cooking, melt butter in a large dutch oven or cast iron skillet.
  2. Add garlic and jalapeño, and cook for a few min.
  3. Add spices- cayenne, cumin, garam masa, sugar, salt, and pepper- cook for a few more min.
  4. Pour tomato sauce and mix, cook for a few more min.
  5. Add heavy whipping cream, mix until there is no more white, and simmer. It's important to test your sauce and add what you think it needs. If it needs more flavor or taste too much like tomato sauce, add more garam masala. If it needs more spice, add more cayenne. 
  6. Add the chicken and cilantro. Add salt and pepper to taste
  7. Serve with long grain rice.
  8. Enjoy!
At this point I taste it and see what it needs. When I cook, I adjust if it needs more spices or salt. 
*Recipe adapted from Picture the Recipe

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