Chicken Tikka Marsala

Serves 5-6


Chicken Marinade

3 boneless, skinless chicken breasts - cut into 1 inch cubes

1 lemon, juiced

0.5-1 cup greek yogurt

6 garlic cloves, minced

1 tablespoon ginger, minced

2 teaspoons salt

2 tablespoons Nourished Roots Co. Indian Spice

Bamboo or wooden skewers

Marsala Sauce

3 tablespoons olive oil

1 large onion, chopped finely

2 tablespoons ginger, minced

8 cloves garlic, minced

2-3 tablespoons of Nourished Roots Co. Indian Spice

2 tablespoons tomato puree

1-14 oz can crushed tomato

1.5 cups water

Chopped cilantro, to garnish

Rice and/or naan bread, for serving


  • Preheat oven to 500°F.

  • Combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.

  • Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray.

  • Bake for about 15 minutes until it reaches a minimum internal temp of 165°F.

  • While the chicken is cooking, heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.

  • Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.

  • Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.

  • Add the chicken and stir, cooking for another 2-4 minutes.

  • Serve with rice and naan bread and garnish with cilantro!

Tag me when you make this dish! @nourishedrootsco and @kelsmarcelle

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