SSC# 2
Indian River (Tikka Masala)
by Quinn Gleisner (Shenanigans Supper Club)

Recipe heavily inspired by
Madhur’s Chicken Tikka Masala
by Madhur Jaffre


For the Masala:

4 tbsp Olive or sunflower oil

140 g (5oz) - Onions, halved and finely sliced

1 tbsp Peeled, finely grated root ginger

5-6 Garlic cloves, crushed

1 tbsp Ground coriander

½ tsp Turmeric

¾ tsp Chili powder

2 tsp Paprika

4 tbsp Yogurt

2 Medium tomatoes, peeled and very finely chopped

350 ml Chicken stock

¼ tsp Salt, or to taste

¼ tsp Garam masala
4 tbsp Chopped coriander leaves

For the Chicken:

1.5 Lbs boneless, skinless chicken thighs or breasts, cut into 2½ centimeter (1 inch) chunks

VEGETARIANS: Here, feel free to use a combination of chickpeas and roasted cauliflower or a textured soy protein of choice, instead of chicken.

1¼ tsp - Salt

3 tbsp - Lemon juice

1 tbsp - Peeled, finely grated root ginger

2 - Garlic cloves, finely grated or crushed

1 tsp - Ground cumin

1 tsp - Paprika

½–¾ tsp - Chili powder

6 tbsp - Whipping cream

½ tsp - Garam masala

3 tbsp - Olive or sunflower oil



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