My version of this popular curry, it is creamy and spicy and the chicken should be cooked to be succulent and juicy. You can adjust the heat to your taste, and as it is a creamy curry you can make this very mild if needed. My recipe is a medium heat.

You can make a batch of the paste and freeze some for another time, it will also keep in the fridge for a week in a airtight container.

• Chicken breasts x 1 per person. Diced into large chunks. 
• This recipe I used 4 breasts.
• Tikka Marinade
• 300g natural yoghurt
• 6 green cardamons, seeds only
• 3 garlic cloves, peeled
• 20g ginger
• 4 whole cloves
• 2 tbsp. Lemon juice
• 1 tbsp coriander powder
• 1/2 tbsp. Cumin powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp hot chilli powder
• 1/ tsp red food colouring (optional)
• Curry Paste
• 1 tbsp oil, I used sunflower
• 1 onion, roughly diced
• 2 cloves of garlic, peeled
• 20g ginger
• 1 red birds eye chilli
• 4 whole cloves
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1/2 tbsp. paprika powder
• 1 tsp turmeric powder
• 1/4 tsp hot chilli powder
• 4 fresh tomatoes, roughly diced
• Curry
• 2 bay leaves
• 1 tbsp. Garam masala
• 50g natural yoghurt
• 1 tbsp. Honey
• 100ml double cream
• Wooden skewers, soaked in water before cooking
• Coriander leaves for serving

• Blend 50g of the yoghurt with all of the other marinade ingredients until smooth.
• Mix this with the rest of the yoghurt.
• Add the chicken and marinade overnight.
• You can make the curry paste in advance and store in a sealed container in the fridge for up to a week
• For the curry paste fry the onions in oil with the garlic and ginger until softened. Add the red chilli, cloves, powders and cook for a few minutes before add the diced tomato. Season well with sea salt. Let this cook for around 10 minutes before emptying the lot into a blender and creating a smooth paste. Set aside until ready to use.
• Skewer the chicken. Keep any extra marinade yoghurt to add to the curry later.
• Heat a griddle pan with a brush of oil, or cook on the BBQ.
• Turn and cook until cooked through and also charred on the edges. Set aside whilst you make the sauce.
• Add the curry paste to a pan and cook for a few minutes, add  the bay leaves and 100ml hot water.
• Keep stirring, add any left over marinade from the tikka, if you haven’t any then add 50g of natural yoghurt. Drizzle in the honey and season with salt and pepper.
• Add the garam masala and cream and cook for 1 minute more.
• Serve with the tikka pieces stirred through, add an extra drizzle of cream and sprinkle some coriander leaves on top.

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Chicken Tikka Masala

• Difficulty: easy
• Print

by Lulu Lemon and Lace

Ingredients:

Chicken breasts x 1 per person. Diced into large chunks.

This recipe I used 4 breasts.

Tikka Marinade

300g natural yoghurt

6 green cardamons, seeds only

3 garlic cloves, peeled

20g ginger

4 whole cloves

2 tbsp. Lemon juice

1 tbsp coriander powder

1/2 tbsp. Cumin powder

1 tsp turmeric powder

1 tsp garam masala

1/2 tsp hot chilli powder

1/ tsp red food colouring (optional)

Curry Paste

1 tbsp oil, I used sunflower

1 onion, roughly diced

2 cloves of garlic, peeled

20g ginger

1 red birds eye chilli

4 whole cloves

2 tbsp coriander powder

1 tbsp cumin powder

1/2 tbsp. paprika powder

1 tsp turmeric powder

1/4 tsp hot chilli powder

4 fresh tomatoes, roughly diced

Curry

2 bay leaves

1 tbsp. Garam masala

50g natural yoghurt

1 tbsp. Honey

100ml double cream

Wooden skewers, soaked in water before cooking

Coriander leaves for serving

Method

Blend 50g of the yoghurt with all of the other marinade ingredients until smooth.

Mix this with the rest of the yoghurt.

Add the chicken and marinade overnight.

You can make the curry paste in advance and store in a sealed container in the fridge for up to a week

Curry paste, fry the onions in oil with the garlic and ginger until softened. Add the red chilli, cloves, powders and cook for a few minutes before add the diced tomato. Season well with seat salt. Let this cook for around 10 minutes before emptying the lot into a blender and creating a smooth paste. Set aside until ready to use.

Tikka:

Skewer the chicken. Keep any extra marinade yoghurt to add to the curry later.

Heat a griddle pan with a brush of oil, or cook on the BBQ.

Turn and cook until cooked through and also charred on the edges. Set aside whilst you make the sauce.

Curry:

Add the curry paste to a pan and cook for a few minutes, add  the bay leaves and 100ml hot water.

Keep stirring, add any left over marinade from the tikka, if you haven’t any then add 50g of natural yoghurt. Drizzle in the honey and season with salt and pepper.

Add the garam masala and cream and cook for 1 minute more.

Serve with the tikka pieces stirred through, add an extra drizzle of cream and sprinkle some coriander leaves on top.

Lulu xxx