Chicken Tikka Masala


Chicken Tikka Masala


For the chicken tikka

675 g chicken, cut into chunks

3 tbsp lemon juice

1 tbsp root ginger, grated

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp paprika

¾ tsp chilli powder

6 tbsp whipping cream

½ tsp garam masala

3 tbsp sunflower oil

For the masala

4 tbsp sunflower oil

140 g onions, sliced

1 tbsp root ginger, grated

5-6 garlic cloves, crushed

1 tbsp ground coriander

½ tsp turmeric

¾ tsp chilli powder

2 tsp paprika

4 tbsp yogurt

2 medium tomatoes, chopped

350 ml chicken stock

¼ tsp garam masala

4 tbsp coriander leaves



For the chicken tikka

Put the chicken in a bowl and pierce with a knife, rub in 1¼ teaspoon salt and the lemon juice. Leave to rest for 20 minutes.

Add the ginger, garlic, cumin, paprika, chilli powder, whipping cream and garam masala. Refrigerate for 6-8 hours.

For the masala

Pour the sunflower oil into a large pan over a medium heat. When the oil is hot, add the onions. Stir and fry until brown. Add the ginger and garlic and continue to fry, for 1 minute.

Add the ground coriander, turmeric, chilli powder and paprika, then add a tablespoon of yogurt. Stir and fry until it is absorbed. Add the remaining yogurt a tablespoon at a time.

Add the tomatoes and fry for 3-4 minutes. Add the stock and ¼ teaspoon salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick.

Stir in the garam masala and coriander leaves.

Preheat the grill to its highest setting.

Thread the chicken onto 2-4 skewers. Brush with 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray. Grill for 6 minutes on each side.

When the chicken skewers are cooked, reheat the sauce and fold in the chicken.

Serve with rice and naan bread. 

Products used

Master Class Non-Stick Heavy Duty 20cm Saucepan 

Kitchen Craft Pack of Six 20cm Flat Sided Skewers 

Master Class Contoro 9cm (3.5") Paring Knife 

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