Chicken Tikka Masala

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  • 2 tablespoons sunflower seed oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 container Monkey Madness Tikka Masala Curry sauce
  • ¼ cup cilantro leaves


  1. In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides
  2. Add the Tikka Masala sauce. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin
  3. Garnish with cilantro and serve with basmati rice, Indian roti, flatbread
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