Silk Road Tikka Masala
Inspired by the warmth and depth of traditional Indian flavors, Silk Road Tikka Masala has been thoughtfully re-imagined for an anti-inflammatory, healing kitchen. Tender chicken simmers in a fragrant tomato-coconut sauce infused with turmeric, ginger, cumin, and coriander to create a meal that is rich, comforting, and deeply nourishing without feeling heavy.Balanced, warming, and restorative, this dish feels equally at home at a family dinner table or blended into a velvety recovery meal. Familiar flavors, made gentle.
Ingredients
Protein & Base
- 2 tablespoons olive oil or avocado oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1½ pounds boneless skinless chicken thighs, cubed
- or 2 cups cooked chickpeas for a plant-based version
Spice Blend
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper optional
Sauce
- 2 cups crushed tomatoes
- 1 cup full-fat coconut milk
- ½ cup chicken or vegetable broth
- Juice of 1 lime
For Serving
- Cooked basmati rice or jasmine rice
- Fresh cilantro
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat.
- Add onion and sauté for 5–6 minutes until softened and translucent.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add all spices and stir for 30 seconds to bloom the flavors.
- Add chicken and cook until lightly browned on all sides.
- Stir in crushed tomatoes and broth.
- Reduce heat and simmer gently for 20 minutes.
- Stir in coconut milk and lime juice.
- Simmer an additional 10 minutes until chicken is tender and sauce is silky.
- Taste and adjust seasoning as desired.
- Garnish with fresh cilantro and serve over rice.