Chicken Tikka Masala is a beloved Indian classic. Here's how to make it authentic:

Ingredients

•  Ingredients for Marinade:
•  1/2 of the Modern Masala Tikka Masala spice packet
•  1 1/2 Chicken Breasts (cut into 1 ½”cubes)
•  1/2 cup Yogurt (Full-Fat)
•  1 Tbsp Ghee or Oil
•  2-3 Cloves Garlic – Minced
•  1 Tbsp Ginger – Minced
•  Chili to taste - Minced
•  ½ Lemon - Juice
•  Ingredients for the Curry
•  Remaining 1/2 of the Modern Masala Tikka Masala spice packet
•  1 Tbsp Ghee or Oil
•  1 Onion - Diced or Sliced
•  1/4 Red Bell Pepper - Diced or Sliced
•  1/4 cup Cashew Butter (or substitute with 1/2 heavy cream)
•  1/8 cup Tomato Paste
•  2-3 Cloves Garlic – Minced
•  1 Tbsp Ginger – Minced
•  Chili to taste - Minced
•  1 1/2 cup Water

Directions

1. Instructions: Chicken marinade
2. Make marinade by mixing the contents of this package with the above ingredients (except chicken)
3. Coat the chicken in the marinade. Cover and refrigerate 30 minutes or up to 24 hours prior to cooking.
4. Instructions: Curry
5. Heat Ghee or Oil in Dutch Oven or Heavy Bottom Pot over Medium Heat.
6. Add Marinated Chicken and cook for 10-12 minutes.
7. Add Onion and continue to cook for 10-12 minutes.
8. Add remaining the remaining Modern Masala Tikka Masala spice packet Garlic, Ginger, Chili, Tomato Paste, Cashew Butter and Water, stir, cover and simmer on low heat for 20-25 minutes until chicken is tender, stiring occasionally.
9. Add Bell Pepper, stir and simmer for an additional 10 minutes.

Why Our Spices Matter: Our premium, sustainably sourced spices deliver authentic Indian flavor that store-bought blends can't match. Each spice is carefully selected for quality and freshness.

Biryani is the crown jewel of Indian cuisine. Master this authentic recipe:

Key Spices: Garam masala, cumin, cinnamon, bay leaves, cardamom, cloves

Ingredients

•  Step 1: Start by Marinating Chicken
•  · 1 packet Biryani Spice blend (included)
•  · 2 tbsp ginger minced
•  · 2 tbsp garlic minced
•  · 1 tbsp serrano minced (adjust to taste)
•  · ¼ cup mint leaves
•  · ¼ cup chopped cilantro
•  · 2 tbsp lemon juice
•  · ½ cup plain yogurt
•  · 1 ½ - 2 lbs boneless skinless chicken cut into
•  1 ½ - 2 inch pieces
•  -To marinate Chicken, mix all items listed above until coated evenly. Keep in the refrigerator for at least 30 minutes and up to 24 hours.
•  Step 2: Soak Rice and Lentils
•  · 1 1/2 Cups Basmati Rice & Beluga Lentil
•  -Wash then soak the rice and lentil mix in cold water and set aside. (Soak 30 minutes for best results)

Directions

1. Step 3: Ready to start cooking!
2. · 3 tbsp ghee (or substitute with butter or oil)
3. · 1 large yellow onion thinly sliced
4. · 1 packet Himalayan Salt and Saffron (included)
5. 1 ½ cup water
6. -Turn the Instant Pot to Sauté (Hi). Once hot add ghee and thinly sliced onions. Cook stirring frequently for 10 mins or until the onions are golden brown and caramelized.
7. -Add half of the marinated chicken and the liquid from the marinade. Press Cancel to stop heat. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. Once all the browning on the pot is completely removed, stir in the remaining chicken.
8. -Turn on Sauté (low) mode and cook for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
9. -Drain the rice & lentils and gently pour over the chicken. Add salt and saffron packet and water. Then gently stir water and top layer of rice (avoid stirring bottom layer of chicken). Close the Instant Pot and turn pressure valve to sealing. Select Rice mode, keep warm mode off if it turns on. Once the timer is done wait 10 minutes then turn valve to Quick release (Vent).
10. -Open the Instant Pot once the pressure has all released. Gently fluff the rice with the chicken on the bottom of the pan. Using a silicone spatula or fork to gently mix will also prevent the rice grains from breaking.
11. Garnish with cilantro and serve with Raita.

Spice Selection Tip: Use our whole spice collection for biryani to achieve the most authentic, restaurant-quality results. Freshly ground spices make all the difference.

Not all authentic Indian cooking requires hours of preparation:

Simple Recipe:

1. Heat oil and add cumin seeds from our spice collection
2. Add mixed vegetables (cauliflower, peas, carrots)
3. Season with turmeric, garam masala, and chili powder
4. Cook for 10 minutes until tender
5. Finish with fresh cilantro

Why This Works: Quality spices like ours deliver authentic flavor quickly. You don't need complicated recipes to create delicious, authentic Indian dishes at home.

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