Tikka Masala Chili

Tikka Masala Chili

Recipe: | Abreo | Rockford, IL

Yield: 4 servings


  • 4 large eggs
  • 2 lb. chicken thighs, skinless, boneless, diced
  • Chicken marinade (recipe follows)
  • 1 tbsp. butter
  • Tikka Masala sauce (recipe follows)
  • 1 c. pinto beans, cooked
  • ½ c. red lentils, cooked
  • 1 c. garbanzo beans, cooked
  • 4 tbsp. cilantro chutney (recipe follows)
  • Scallions, sliced for garnish
  • 4 dosa (recipe follows)


  1. In large pot, sauté marinated chicken thighs in half the butter, until mostly cooked.
  2. Add tikka masala sauce, cooked beans and lentils and bring to a simmer on low heat.
  3. While chili is cooking, make four dosas by heating a large nonstick pan and spreading thin layer of batter to coat.
  4. Cook on one side only until dosa is crisp. Remove from pan, roll and set aside.
  5. In separate nonstick pans, heat remaining butter and fry eggs until whites are set, but yolks are still runny.
  6. To assemble, fill four bowls with chili, top each with fried egg, a little cilantro chutney and garnish with sliced scallions. Serve with dosa on side.

Chicken Marinade

  • 1 c. plain yogurt
  • 2 tbsp. ginger, chopped
  • 2 tbsp. garlic, chopped
  • 2 tsp. scallions, chopped
  • 1 tsp. cumin
  • 2 tsp. garam masala
  • ½ tsp. paprika
  • ½ tsp. chili powder
  • 1 tsp. salt


  1. Combine all ingredients.
  2. Marinate cut up chicken thighs four hours or overnight.

Tikka Masala Sauce

  • 1 onion, diced
  • 2 tbsp. butter
  • 1 tbsp. ginger, chopped
  • 1½ tbsp. garlic, chopped
  • 1½ tsp. garam masala
  • 1 tsp. coriander
  • 1½ tsp. cumin
  • 1 tsp. red chili powder
  • 1 tsp. turmeric
  • 1½ tbsp. paprika
  • 14 oz. tomato sauce
  • 1½ c. cream
  • ¼ c. water, if needed
  • Salt to taste
  • 1 tbsp. canola oil


  1. Sauté onions, ginger and garlic in oil until slightly brown and soft.
  2. Add rest of ingredients, and simmer on low heat 30 minutes.

Cilantro Chutney

  • 1 bunch cilantro
  • 2 serrano peppers
  • 1 tsp. sugar
  • 2 tbsp. ginger, minced
  • 1 tsp. cumin
  • 1 tsp. salt
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil (more if chutney is too dry)


  1. Combine all ingredients in blender. Pulse until coarse consistency.

Dosa Batter

Yield: 6 cups

  • 1½ c. short grain rice
  • ½ c. urad dal
  • 1 tsp. fenugreek seeds
  • ½ tsp. salt


  1. Put rice in bowl, rinse well and cover with 4 cups cold water.
  2. Put urad dal and fenugreek seeds in small bowl; rinse well and add cold water to cover.
  3. Leave both to soak for 4 to 6 hours.
  4. Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a blender. Add one cup cold water and grind to smooth paste. It will take about 10 minutes and may be necessary to work in batches. Repeat process with dal-fenugreek mixture.
  5. In a medium mixing bowl, combine the two pastes. Whisk together, adding enough water to obtain a medium-thick batter. Should yield about 6 cups.
  6. Cover bowl with kitchen towel and set in warm place. Let ferment until surface is bubbly, about 8 hours.
  7. Stir in salt, set aside.

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