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Chicken Tikka Masla Recipe

Chicken Tikka Masla Recipe

Our Chicken Tikka Masala is inspired by the flavors of India. After marinating the chicken in organic coconut milk and spices for two days, we roast it and serve it up over spaghetti squash topped with raisins, a masala-infused tomato sauce and fresh cilantro.



  • 22 oz boneless, skinless chicken breast, diced into large pieces
  • 750 grams spaghetti squash, halved seeded, roasted and scraped (see below)
  • 4 cups onions, diced
  • 2 cups tomato puree
  • 6 oz tomato paste
  • 10 oz light coconut milk
  • 1 teaspoon olive oil
  • 3 tablespoons fresh ginger, peeled and minced
  • 8 cloves garlic, minced
  • Kosher salt, to taste
  • Black pepper, to taste
  • Masala spice mixture (see below) 
  • 2 cups fresh cilantro, roughly chopped 

Ingredients for Masala mixture:

  • 3 tablespoons paprika
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 1 teaspoon cinnamon

You can add cardamom, cayenne pepper, turmeric, brown mustard, etc., but the spices above will get you headed in the right direction.

To prepare the Spaghetti Squash:

  • Cut a spaghetti squash in half and scrape out the seeds.
  • Place the two halves, flesh side up, on a foil-lined sheet pan.
  • Season with olive oil, kosher salt and pepper.
  • Roast at 350°F until soft, approximately 30-40 minutes.
  • Remove from the oven, allow to cool for 15 minutes, then scrape into the spaghetti-like strands using a fork.
  • Eat immediately or cool and store in the refrigerator for up to one week or the freezer for up to six months.  


  1. Heat a cast-iron skillet over medium-high heat and add the olive oil and 2 tablespoons of masala mixture. Stir to combine the spices and oil and toast the spices for about 30 seconds.
  2. Add the garlic and ginger, and stir to incorporate. Cook for 1 minute longer.
  3. Season the chicken with salt and pepper and place it, seasoned side down, into the pan. Then season the top side again with salt and pepper and stir to incorporate into the spice mixture. Push the chicken to one side of the pan and add the onions to the other half. Cook for 2 minutes, then stir the onions into the chicken and cook for an additional 2 minutes.
  4. Add the tomato paste and stir, then add the coconut milk and tomato puree. Stir to combine and cook until the chicken is done, about 2-3 minutes longer and cut the heat.
  5. Portion out 150 grams of spaghetti squash into six containers.
  6. When the chicken is done, season the sauce with salt and pepper and the remaining Masala mixture.
  7. Fold in the fresh cilantro and then divvy up the chicken and sauce over the spaghetti squash. Use a scale to measure accurately.
  8. Refrigerate for up to one week or freeze for up to 6 months.
  9. Enjoy!