Tikka Masala Recipe with Garam Masala Umami Spice Blend

Spicy and tangy this Tikka Masala Recipe is a standard at any Indian restaurant in the US. The tomato-based sauce is traditionally served over rice with naan bread. This recipe, using Guided By Mushrooms’ Garam Masala Umami Spice Blend combines popular flavors of the Indian sub-continent with the rich umami of mushroom powder. It’s a gardener’s interpretation of a standard Indian-American recipe, using butternut squash, tomatoes, onions and chicken thighs. You can omit the chicken or substitute with chickpeas for a vegetarian option. 


  • 1 small butternut squash, peeled and cubed into 1-inch cubes (about 6 cups)
  • 4 T olive oil  
  • 4 T Guided By Mushrooms Garam Masala Umami Spice Blend
  • ½ teaspoon salt  
  • 1-pound boneless, skinless chicken thighs
  • ¼ cup plain whole milk Greek yogurt (optional) 

Preheat oven to 400. Place squash in a bowl. Coat with 2 T of the oil. Add more to coat if needed.

Spread across a baking sheet lined with parchment paper. Sprinkle salt and spice blend over the squash, turning, when possible, to coat both sides.

Place chicken in a bowl. Coat with the other 2 T of oil. If you wish to use yogurt instead of oil, you can prepare the chicken in advance and combine ¼ cup of yogurt with 2 T of Guided By Mushrooms Garam Masala Umami Spice Blend and refrigerate chicken to marinate.

Place coated chicken on another parchment lined baking sheet. Bake at 400 for 25 minutes, checking both chicken and squash at the 15-minute mark and turn or adjust each item as needed. Depending on the size of your squash pieces, adjust time such that the squash achieves crispy, brown edges and is soft to the touch.  

Chicken should reach an internal temperature of 165 and can be placed under the broiler for a few minutes to darken and crispen the edges. Remove both squash and chicken from oven and set aside. 

Tikka Masala Sauce Ingredients:

  • ¼ cup sliced ginger
  • ¼ cup garlic (10 cloves)
  • 1 large finely chopped onion
  • 2–4 fresh serrano chilies- cut in half lengthwise (or any fresh pepper you prefer)
  • 4 tablespoons coconut oil 
  • 3 cups fresh, frozen or canned tomatoes, skinned and chopped 
  • 1 Tablespoon Guided By Mushrooms Garam Masala Umami Spice Blend
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup plain, full-fat yogurt (or 1 can of canned coconut milk, or ½ cup heavy cream)

Begin by heating a large Dutch oven and adding the coconut oil. Combine onion, ginger and half of the garlic with the oil and cover to allow the aromatics to sweat. Add chilies and tomatoes. Cook until tomatoes reduce by about a quarter in moisture. Add tomato paste, Guided By Mushrooms Garam Masala Umami Spice Blend, cinnamon, paprika, salt and pepper.

Cook for 10 minutes. Add 1-2 cups of the butternut squash cubes and the remainder of the garlic. Using an immersion blender or a countertop blender that can accommodate hot liquids, blend until smooth and thick. Return to Dutch oven and bring to a simmer. Add yogurt, milk or cream. Cut chicken into bite-sized pieces. Add chicken and squash cubes to the sauce. Serve over warm Basmati rice with naan.   Your Tikka Masala Recipe is now ready to enjoy!

Tikka Masala Sauce

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