Chicken Tikka Masala
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Cook time
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Creamy, nutty Chicken Tikka Masala Curry Recipe
Recipe type: Main Course
Serves: 2-4
  • Greek Yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp hot paprika
  • ½ tsp chilli powder (more or less depending on heat)
  • ½ tsp black pepper
  • ½ tsp turmeric powder
  • ½ tsp curry powder
  • 1 tbsp ginger garlic paste (combine ginger and garlic)
  • 1 onion
  • 1 red chilli
  • 1 handful fresh coriander
  • 2 tbsp vegetable oil or ghee
  • 1 large red pepper
  • 2 tbsp vegetable oil
  • 1 inch cinnamon stick
  • 4-5 cardamom pods
  • 4 whole cloves
  • 2 medium onions chopped
  • 1 tbsp ginger garlic paste
  • 2 fresh tomatoes, skin removed, deseeded and chopped
  • 1tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp Tandoori Masala Powder
  • 1 tsp tomato puree
  • ½ cup chicken stock
  • 50g cashew nuts
  • ½ cup water
  • ½ tsp brown sugar
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 4-5 fresh curry leaves
  • 2 tsp ground almonds
  • 2-4 tbsp Double Cream
  • fresh coriander for garnish
Marinade the Chicken
  1. For best results marinade the chicken for a few hours or overnight. The Greek Yoghurt will tenderise the chicken.
  2. In a small blender, blend together the fresh red chilli, onion and fresh coriander until smooth.
  3. Add this along with the other marinade ingredients and mix well. Prepare the marinade for chicken tikka masala recipe
  4. Add cubed chicken pieces and cover leaving to marinade marinade for chicken tikka masala recipe
For the Curry Gravy
  1. Preheat the oven to 180 degrees Celsius
  2. Put the red pepper in a baking tray and add to the hot oven
  3. Allow to roast until black/brown on the outside (around 20-25 minutes turning occasionally).
  4. Allow to cool. Roast the red pepper
  5. In a saucepan add the 2 tbsp oil, cinnamon, cardamom pods and cloves
  6. Heat on a gentle heat to infuse the oil
  7. Next turn the heat to medium and add the onions. Cook for 10 minutes or until the onions are soft and golden.
  8. Add the ginger garlic paste and fry for a further 2-3 minutes Fry the onions, ginger and garlic for the tikka masala
  9. Add the tomatoes and cook for a further 2 minutes add the tomatoes and cook tikka masala recipe
  10. Turn the heat to low and add the coriander, cumin, paprika, turmeric ,tandoori masala powder and tomato puree
  11. Stir and fry gently with the onions for 2-3 minutes fry the spices for chicken tikka masala recipe
  12. Next add the water and stock to loosen the mixture, stir well
  13. Add the cashew nuts
  14. Remove the skin and seeds from the red pepper, chop into small pieces and add to the sauce add the cashew nuts and roasted red pepper chicken tikka masala recipe
  15. Taste before adding the salt and sugar.
  16. Cook for a further 15-20 minutes
  17. Once cooked allow to cool before blending to a smooth mixture blend the chicken tikka masala sauce into a smooth mixture
Grill the chicken
  1. Skewer the chicken pieces removing most of the excess marinade from them
  2. Brush with ghee or vegetable oil and grill for 20-25 minutes on a high grill turning occasionally
  3. Once cooked remove from skewers and set aside for when assembly is required. grill the chicken tikka pieces tikka masala recipe
Assemble the Chicken Tikka Masala
  1. Heat 1 tbsp vegetable oil till hot
  2. Add the mustard seeds, cumin seeds and curry leaves and fry for 30 seconds
  3. Once the mustard seeds start popping add the tikka gravy sauce and the ground almonds
  4. Next add the chicken pieces and stir through add the gravy and chicken to make the chicken tikka masala
  5. Finally add the fresh double cream and stir through until you have a consistency you like  chicken tikka masala recipe
  6. Finally garnish with fresh green coriander
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