Chicken Tikka Masala

This recipe is an anglicised version of a traditional Indian tikka dish, popularized by the many Indian restaurants in the Uk. It reflects the Indian love of aromatic, spicy food.

Serves 4


  • 4 chicken breasts, skinned and boned
  • 2 garlic cloves
  • 2.5cm / 1 in. fresh ginger
  • 400g / 14 oz can chopped tomatoes
  • 4 tbsp natural yoghurt
  • 1 onion
  • 2 tbsp vegetable oil
  • 2 tbsp masala curry paste
  • salt and black pepper
  • 1 tbsp plain flour
  • 50 ml / 2 fl oz water
  • 3 tsbp chopped fresh coriander
  • coriander leaves to garnish


Cut the chicken breasts into 2.5cm / 1 in. cubes. Peel and roughly chop the garlic and ginger. Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth. Set aside.
Peel and chop the onion. Heat the oil in a heavy-based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly.
Stir the masala curry paste and fry for a further 1 minute over a medium heat, stirring once or twice.
Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Mix the flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil, stirring constantly. Cover and cook over a gentle heat for 15 minutes. Sprinkle in the chopped coriander and serve immediately garnish with coriander leaves.


Ready-made jars of masala curry paste are available from most supermarkets. If you can´t find fresh ginger, use 1 teaspoon of ground ginger.

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