Tikka Masala Chili

Tikka Masala Chili
  • 38 Ingredients

  • 4 Servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  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.


  • 4 large eggs
  • 2 lb chicken thighs, skinless, boneless, diced
  • chicken marinade (recipe follows)
  • 1 Tbsp butter
  • tikka masala sauce (recipe follows)
  • 1 cup pinto beans, cooked
  • ½ cup red lentils, cooked
  • 1 cup garbanzo beans, cooked
  • 4 Tbsp cilantro chutney (recipe follows)
  • scallions sliced for garnish
  • 4 dosa (recipe follows)
Tikka Masala Sauce


  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.


  • 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 cups cream
  • ¼ cup water, if needed
  • salt to taste
  • 1 Tbsp canola oil
Cilantro Chutney


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


  • 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)
Dosa Batter


  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.


  • 1½ cups short grain rice
  • ½ cup urad dal
  • 1 tsp fenugreek seeds
  • ½ tsp salt

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.