Chicken Tikka Masala

Cook Time1 hr
Course: Main Course
Cuisine: Street Food & Spice
Servings: 2 people


  • 500 g Diced Chicken Breast
  • Half cup ghee or vegetable oil
  • 3 large Spanish onions
  • Finely sliced coriander stalks
  • 5-8 Cloves
  • 5 large garlic cloves
  • 100 g fresh ginger
  • 4 tbsp coconut powder
  • 3 tbsp ground almonds
  • 2 tbsp smoked paprika
  • 2 tbsp tandoori masala
  • 1 tbsp garam masala
  • 0.5 pint Double cream
  • 0.25 pint Water
  • 200 ml Natural yoghurt


  • Mix your diced chicken with 1 tablespoon of smoked paprika and 1 of tandoori masala and a pinch of salt. Rub together thoroughly until deep red (can add more paprika is needed) once mixed splash with vegetable oil and place in the oven for 25-35 minutes (until fully cooked).
    In a large heavy based pan heat ghee until boiling hot. Then add your cloves to the hot oil after 60 second tip our pan to an angle and remove the cloves from the oil using a large spoon or small sieve. Then return to the heat and add your onions. Leave on a low heat to slightly caramelise.
    Whilst this is cooking add your garlic and ginger to a robot coup or and blend. (Make sure your ginger and garlic are both pealed to save time you can make this in advance) you may need to add a couple splashes of water during this process to help it mix thoroughly. Then add the very finely sliced coriander stalks
    Once blended add to the softened onions and stir. Once mixed add your coconut powder, ground almonds 1 tablespoon of tandoori masala and garam masala.
    Continue to mix on a low heat. After 8-10 minute remove your diced chicken from the oven and add to the mix (Include any fat that has come out of the chicken) mix together thoroughly then add the cream and water and simmer for a further 8-10 minutes.
    Once thicken should look and smell amazing. Then add the natural yogurt one final stir and serve.
    Garnish with a drizzle of cream and coriander leaves.