Chicken Tikka Masala

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Easy Indian dish best served with basmati rice or naan

Preparation time: 10
Cooking time: 20

Serves: 4


500g chicken breast cubed
2 tbsps plain yoghurt
4 tbsps curry paste (made by mixing a small amount of cumin, coriander, turmeric, paprika, garam masala and dried chille powder with oil)
1 large onion (diced)
1 can chopped tomatoes
1/2 lemon
2 tsp ginger
3 cloves garlic (minced)
1/2 chicken stock
1 cinnamon stick
5-6 cardamom (whole pods if possible)
cayenne pepper
garam masala

Note: I haven't given exact measurements for the spices because I generally just go by gut and add to taste but I generally use between 1-2 tsps of each.


1. Marinate chicken in a mixture of joghurt and curry paste (overnight if you have the time)

2. Fry onion, cinnamon and cardamom until brown

3. Add in other spices

4. Add chicken and fry together until chicken is through and slightly browned

5. Add tomatoes, lemon juice, chicken stock and salt (also at this time add more of the above spices to taste)

6. Let simmer for 10 minutes and serve

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