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Chicken Tikka Masala


Recipe Info

  • Servings : 6
  • Cook Time : 40m
  • Ready In : 40m


  • For the paste
  • 5 garlic cloves
  • 2cm fresh ginger, chopped
  • 1 red chilli, deseeded and chopped
  • 2 tsps cumin
  • 2 tsps coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp cardamom seeds
  • 1-2 tbsps vegetable oil
  • For the curry
  • 4 tbsps vegetable oil
  • 25g butter
  • 4 onions, roughly chopped
  • 8 chicken breasts, cut into 21⁄2 cm chunks
  • 2 x 400g cans chopped tomatoes
  • 4 tbsps tomato purée
  • 2-3 tbsps mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • chopped coriander leaves, to serve


Step 1

In a small food processor, whiz together garlic, ginger, chilli and all the spices. Add a little water or vegetable oil to bring the paste together.

Step 2

Heat the oil and butter in a large, lidded casserole dish on the stove, then add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the 6 tablespoons of the paste then cook for 5 minutes more to cook out the rawness of the spices.

Step 3

Add the chicken and stir well to coat in the paste. Cook for 2 minutes, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.

Step 4

Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through.

Step 5

Season and scatter with coriander leaves and serve with basmati rice and naan bread or roots.

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