Chicken Tikka Masala

Madhur Jaffrey recipe



700g chicken breast or thigh

3 tbsp lemon juice

1 tbsp grated fresh ginger

2 cloves garlic

1 tsp ground cumin

1 tsp paprika

3/4 tsp chilli powder

6 tbsp whipping cream

1/2 tsp garam masala

3 tbsp sunflower oil


140g finely chopped onions

3 tbsp sunflower oil

1 tsp ginger finely grated

6 cloves garlic grated

1 tsp ground coriander

1/2 tsp turmeric powder

3/4 tsp chilli powder

2 tsp paprika

4 tbsp natural yoghurt

2 medium tomatoes, peeled, seeds removed and finely chopped

350ml chicken stock

Fresh chopped coriander leaves

1/4 tsp garam masala



Chop the chicken into bite size pieces and place in a large bowl. Add 1 1/4 tsp salt and the lemon juice and mix with your hands. Cover and leave for 20 minutes.

Now add the ginger, garlic, chilli, paprika , cumin, garam masala and whipping cream. Mix well to coat everything then cover and leave in the fridge for 8 hours.


Into a large frying pan add the sunflower oil and onions and cook until brown, 6 to 8 minutes. Add the ginger and garlic and cook for another minute.

Add the ground coriander, chilli, paprika stir for 10 seconds then add a tbsp of the yoghurt. Stir on low heat until properly mixed in. Continue a tbsp at a time stirring well after each one. This will prevent curdling.

Add the tomatoes, 1/4 tsp salt and the stock. Bring to a simmer then cover and leave for 20 to 30 minutes, the sauce should be thick.

Add the garam masala and chopped coriander leaves. Set aside.

Place your grill on the highest setting.

Thread the chicken pieces onto wooden skewers and spray with canola oil or brush with sunflower oil

Grill on each side until the chicken is charred and cooked through.

Place into the prepared sauce, stir and serve with naan.

There is nothing better than a tikka masala that is made from scratch. Give it a go, you will be glad you did.

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