Chicken Tikka Masala

Serves:  2


For the marinade:

  • 1 large boneless skinless chicken breast, cut into chunky sized pieces
  • 4tbsp natural yogurt
  • 1/2 of lemon/lime juice
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp ground coriander and cumin powder
  • 1 tsp of finely chopped fresh ginger
  • 1 tsp fresh garlic, crushed and finely chopped to almost pureed
  • Salt to taste

For the tikka masala paste:

  • 1 large red onion
  • 2.5cm fresh ginger 
  • 1 finger sized red chili, cut into rings
  • 1 large tomato, diced
  • 2 cloves of garlic
  • 2 tbsp light olive oil
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 3 tbsp single cream
  • Sprig of fresh coriander leaves


  1. Mix together the marinade ingredients, then add in the chicken pieces. Leave them overnight in the fridge.
  2. Chop the onion and crush the garlic and ginger.
  3. In a large pan, heat the oil and fry the onion over a medium heat until brown.
  4. Add the ginger and garlic to pan and stir fry, then add the spices and cook for about 1 minute.
  5. Stir in the tomato puree, diced tomato, red chili rings and simmer for 2 minutes.
  6. Add the marinated chicken, stir in and cook for about 15 minutes at medium heat with lid on.
  7. Add the cream and gently stir the chicken.
  8. Cook for another few minutes.


  • Serve this chicken tikka masala with basmatic rice.
  • You can adjust the quantity of red chilli for your taste. If you can’t eat hot, use red peppers instead of chilli, just for the colour.

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