You are here: Home » Recipes » Ginger Chicken Tikka Ginger Chicken Tikka Yield servings PrintEmail Ingredients 2 -- Rotisserie chickens from the supermarket2 teaspoons ground ginger1 teaspoon red chili powder1 teaspoon ground coriander1 teaspoon ground cumin1/2 teaspoon garam masala1/2 teaspoon ground mace1/2 teaspoon ground nutmeg1 teaspoon freshly ground black pepper2 tablespoons brown sugar1 stick unsalted butter4 -- garlic cloves, finely chopped4 cups canned chopped tomatoes with the juices2 tablespoons tomato paste3 cups (more if needed) water1/3 cup heavy cream1/3 cup plain, unsweetened yogurt1/4 cup finely chopped cilantro -- Salt to taste8 cups cooked, steamed Jasmine rice -- Cilantro leaves for garnish2 large ripe tomatoes, quartered for garnish Instructions 1. Take the skin off the chickens and discard. Pull chicken meat off carcass and bones and shred into bite-sized pieces. Cover and set aside. 2. In a small bowl, combine the ginger, chili powder, coriander, cumin, garam masala, mace, nutmeg, black pepper, and brown sugar. Set aside. 3. Melt the butter in a large skillet over medium-high heat. Add the chopped garlic and saute until fragrant. Add the tomatoes with their juices, tomato paste, water, and spice mixture. Adjust heat if necessary, and simmer, stirring frequently, for 30 minutes, or until slightly thickened, adding more water if needed. 4. Add shredded chicken, the cream, yogurt, and cilantro to the sauce. Continue to simmer for about 15 minutes until thickened slightly, stirring often to prevent burning. Taste and season with salt as necessary. 5. Spoon chicken and sauce over steamed rice and garnish with cilantro and tomato quarters.