Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala

Prep Time
40 Minutes
Cook Time
30 Minutes
Aromatic grilled chicken pieces in a rich and creamy spiced sauce.
  • For the marinated chicken:

  • 1 teaspoon lemon juice

  • 2 tablespoons Tikka Curry Powder

  • 3 tablespoons light olive oil

  • 100 grams (4 ounces) Greek yoghurt

  • 450 grams (1 bag) boneless, skinless chicken breasts, cubed

  • 25 grams (1 ounce) butter, melted

  • For the Masala Sauce:

  • 1 tablespoon oil

  • 1 onion, chopped

  • 1 tablespoon Tikka Curry Powder

  • 400 grams tin chopped tomatoes

  • 200 millilitres (7 fluid ounce) double cream


  • 1 Whisk lemon juice, Tikka Curry Spices and oil into yoghurt, add chicken and coat thoroughly. Cover and leave to marinade in the refrigerator for 30 minutes, or for best results overnight.
  • 2 Remove from the refrigerator and stand in a cool place for half an hour before cooking.
  • 3 Pre-heat grill to medium, thread chicken onto skewers and grill for 4 minutes on each side.
  • 4 Mix the left-over marinade with melted butter and brush chicken generously with the mixture. Grill for a further 3-4 minutes on each side or until chicken is charred and cooked through.
  • 5 To make the masala sauce heat onion in a pan and fry onion for 8-10 minutes, until softened and beginning to brown. Add the spices and cook for a further minute. Add the chopped tomatoes and cream, stir through and cover and simmer for 10 minutes. Stir in the cooked chicken tikka and heat through for a further 5 minutes. Serve with basmati rice and naan bread.