Chicken Tikka Masala

Chicken Tikka Masala is a spicy, delicious tandoori pieces in a cream, spicy sauce. Chicken Tikka Masala is best served with fresh home-made naan bread (see our Bread section for recipe).

Serves: 2- 4

Chicken Tikka - Prep Time: 25 mins (Marinade 60 mins) Cook Time: 25 mins

Tikka Masala - Prep Time: 10 mins Cook Time: 15 mins

Making the Chicken Tikka


  • 2-3 Large Chicken Breasts

  • 150g Plain Yoghurt

  • 1tbsp chopped fresh Ginger

  • 1tbsp chopped fresh Garlic

  • 1 Limes (Juice only)

  • 1 tbsp tomato purée

  • 2-3tbsp Rapeseed Oil (any of your choosing)

  • Salt and Pepper, to taste


  • 1 tsp Ground Cumin

  • 1 tsp Ground Coriander

  • 1/2 tsp Red Chilli Powder, (extra if required)

  • 1 tsp Turmeric

  • 1 tsp Garam Masala


  1. Dice the chicken into large cubes large enough to be skewered (about 4cm).

  2. Rub salt and pepper into the chicken and set aside.

  3. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste.

  4. Pour the paste into a large bowl and mix in the remaining yoghurt. (TIP: Taste to check for spiciness and add more chilli if preferred.)

  5. Mix the chicken into the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 1hr. (the longer the chicken is left the more tender and tastier it will be).

  6. To cook the chicken, (either preheat a oven to high, grill to medium-high or prepare a BBQ.) Thread the chicken pieces onto skewers. Keep the remaining yoghurt mixture as you will need it for basting the chicken whilst it is cooking.

  7. Grill the chicken for 8–10 minutes, brushing occasionally with the yoghurt marinade.

Making the Masala Sauce


  • 4 tbsp olive or sunflower oil1

  • 1 large onions, halved and finely sliced1

  • 1" chunk of ginger - finely sliced

  • 3-4garlic cloves, crushed

  • 1/2 tin chopped tomatoes

  • 4 tbsp Yoghurt

  • 350 ml chicken stock

  • Handful of chopped coriander

  • Salt to taste


  • 1 tsp Ground Coriander

  • 1 tsp Turmeric

  • 1 tsp Chilli Powder

  • 2 tsp Paprika

  • 1 tsp Garam Masala


  1. To make the masala: pour the oil into a large non-stick pan, place on medium-high heat.

  2. When the oil is hot, put in the onions and salt Stir and fry until they brown, 5-6 mins.

  3. Add the ginger and garlic and continue to fry, stirring, for a minute.

  4. Add the ground coriander, turmeric, chilli powder and paprika. Stir well and then add the yoghurt, a tablespoon at a time. Stir well each time.

  5. Add the tomatoes, stock, and bring to a simmer.

  6. Cover, reduce the heat to low, and simmer gently for 15–20 minutes.

  7. The sauce should turn a rich, thick texture.

  8. Add in the chicken tikka pieces and fold into the sauce.

  9. Sprinkle over the Garam masala.

Garnish: Once cooked, sprinkle over some fresh chopped coriander.

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