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    Chicken Tikka Masala

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    Chicken Tikka Masala

    In this recipe, turmeric is used, instead of commercial colouring, to give the tikka a golden colour

    Serves: 4


    • 4 chicken breasts, each cut into 4-6 pieces
    • Marinade
    • 15g tamarind pulp or pods
    • 1 teaspoon caraway seeds
    • 1 teaspoon chilli powder
    • Handful fresh chopped coriander
    • Small handful fresh methi or Fenugreek (or 1 teaspoon dried)
    • 6 heaped tablespoons plain yogurt
    • 1 heaped teaspoon minced garlic
    • 1 heaped teaspoon minced ginger
    • 1 heaped teaspoon English mustard powder
    • 1 teaspoon ground turmeric
    • Juice of 1 lemon
    • 3 tablespoons vegetable oil
    • 3 teaspoons garam masala
    • Sauce
    • 1 teaspoon chilli powder
    • Small handful fresh chopped coriander
    • 150g raw cashews
    • 800g tinned tomatoes, chopped
    • 1 tablespoon tomato purée
    • 4 teaspoons sugar
    • 1 teaspoon salt
    • 2 teaspoons cumin
    • 3 teaspoons garam masala
    • 1 large knob butter
    • 3 extra tablespoons double cream
    • 200ml double cream


    1. Put the tamarind for the marinade in a bowl and add 3 tablespoons hot water. Squeeze the tamarind until the flesh dissolves. Strain the liquid, then mix 2 tablespoons of it with the other marinade ingredients. Toss in the chicken and leave for 1 hour.
    2. Meanwhile, place the cashews in a blender, and blitz for a few seconds, then add the cream and blitz until you have a rough paste.
    3. Put the cashew paste in a pan with the other sauce ingredients, except the cream, coriander and butter. Simmer for 25 minutes, adding a little water if needed. Stir often, to prevent the sauce sticking.
    4. Preheat the oven to 250°C/gas 9, or as hot as it will go
    5. Thread the chicken on to long skewers and suspend them over a roasting tin. Put in the oven and roast for 15 minutes until golden.
    6. Add the chicken to the sauce on the hob and stir in the butter, cream and chopped coriander. Taste and season with salt or extra chilli if desired. Serve garnished with more fresh coriander.

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