Chicken Tikka Masala

  • Chicken Tikka Masala
  • Chicken Tikka Masala
  • Chicken Tikka Masala
  • Chicken Tikka Masala
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Rated 5 out of 5 based on 2 votes


  • 1 kg chicken thigh fillets
  • 2 cups natural yoghurt (greek is fine)
  • 4 Tbls lemon juice
  • 4 tspn ground cumin
  • 4 tspn ground cinnamon
  • 4 tspn cayenne pepper
  • 4 tspn salt
  • 4 tspn fresh ground black pepper
  • 2 Tbls fresh grated ginger
  • 3 cloves fresh grated garlic
  • 1 Tbls finely diced red or green (birds eye) chilli
  • 40 g butter
  • 4 tspn ground cumin
  • 4 tspn paprika
  • 4 tspn salt (or to taste)
  • 500 ml passata / tomato puree
  • 600 ml bulla cream
  • 50 - 100 ml water
  • 1 bunch coriander to garnsh
  • 1 cup basmati rice per 3 persons


1Kg chicken thigh fillets, cut into chunks (I normally get about 7/8 per thigh fillet)

For the marinade:
• 500ml (2 cup) natural yoghurt
• 2 tablespoon lemon juice
• 4 teaspoons ground cumin
• 2 teaspoon ground cinnamon
• 4 teaspoons cayenne pepper
• 4 teaspoons freshly ground black pepper
• 2 tablespoon finely grated fresh ginger
• 4 teaspoons salt, or to taste

In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt onto the Chicken, cover and put in the refrigerator for at least 2 hours.
The lemon and yoghurt will help tenderise the chicken also the spice will penetrate extra when left for longer.
(And we all know extra penetration is the best right?)
Make sure you mix really well so everything is coated evenly

Now for the sauce!
do this whilst waiting for the marinade (just re-heat when needed)
• Chop red/green chilli finely
• Grate 3 cloves garlic

Place a large pan onto a medium heat
• Add in 40gm butter along with the chopped chilli and garlic

Add to the mixture:
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 4 teaspoons salt, or to taste

When the butter has melted cook for a further 2 minutes stirring so as to make sure it doesn’t burn.

• Stir in the 500ml Passata / Tomato Puree
• Stir in 50 – 100 ml water
• Stir in 600ml Cream

Cook on a low simmer for 20 minutes
Taste when the liquid is up to temperature
(dont be alarmed if it is more sublte than you anticipated – the flavour will intensify when the par cooked chicken is added to the sauce)

Now is a good time to put some rice on.
I didnt plan on having to tell people how to cook rice im sure you guys can figure that on out
I normally work on 1 cup between 3 people

Bring your marinated chicken out of the fride and set up your stove top like this. (you could use a BBQ for this to save on congestion and mess)
Place a lightly oiled fry pan onto a medium heat

When the pan comes to temperature add the chicken pieces a few at a time
Be careful not to crowd the pan so as to reduce the temerature of the oil too quickly
The idea here is to only seal the chicken enough so that it makes a nice light brown crust on the outside. 90 secs – 2 mins each side would be about right on a medium heat.

Then place the cooked pieces into your simmering sauce (this will finish the chickens cooking process)
Repeat the same with the next batch and so on until all the chicken is in the sauce.

Add the remaining marinade to the simmering chicken
Let simmer for another 15 mins on a medium to low heat
Take out a piece of chicken to test if its cooked properly and your ready to go!

• Garnish with Coriander
• A dollop of Yoghurt also goes well

Chicken Tikka Masala ………… DONE!

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  • Yum! That looks delicious! Great to see you here, Paul. Can’t wait to see more of your delicious recipes. :)


    by Sarah Lewis on 23/01/2013, 11:23
    Sarah Lewis