Chicken Tikka Masala

Even though Tikka Masala is of Indian-influence it is in fact quintessentially very British; it is even considered one of Britain’s National Dishes! Who said British food was bland? Obviously people who know little about Britain and its diverse multicultural society!

This particular recipe has gone through the mill so many times and after a lot of trial and error I have finally settled on this recipe for my Tikka Masala needs!

I make this curry with chicken marinaded in my version of a Tandoori paste as it gives more depth to the final dish. You can also use this Tandoori paste to make my version of a roast chicken or Murgh Makhani (Butter Chicken).

Pimenton (Spanish Smoked Paprika) may not exactly be very traditional in this recipe but I like it because a) it gives that deep red colour without having to use artificial colouring and 2) because it imparts a slight smoky flavour to the meat which mimics the smokiness that you would get from cooking the meat in a tandoor.

Unfortunately, the photo I took of the finished dish does not show it in its full glory as I took the photo after eating the curry and serving it to my guests! All that was left to photograph was basically the dregs! lol



2 chicken breasts, diced

2 chicken thighs and drumsticks, deboned and diced

Tandoori paste

4 Tbsp. Greek Yogurt

3 Tbsp. sweet pimenton (or paprika)

1 Tbsp. hot pimenton

2 tsp. Garam Masala

2 tsp. chilli powder

2 tsp. ground cumin

1 tsp. turmeric

2 tsp. salt

½ lemon, juice

2cm fresh ginger, minced

3 garlic cloves, minced

1 Tbsp. oil


1 onion, diced

2cm fresh ginger, minced

2 garlic cloves, minced

1 tsp. Garam Masala

1 tsp. cumin

1 Tbsp. hot pimenton (or paprika)

2 tins chopped tomatoes

1 Tbsp. sugar

Extras (optional):


Oyster mushrooms, sliced


1 Mix all the Tandoori paste ingredients together and use to marinade the chicken. Refrigerate and leave overnight or at least a few hours.
Tandoori paste
2 Fry onions until translucent and then add the ginger, garlic, Garam Masala, cumin. Fry for a few minutes and then add the pimenton for a few seconds before adding the marinaded chicken. Mix well and fry until the chicken is no longer translucent.
3 Add chopped tomatoes, sugar and water. Simmer for 45 minutes – 1 hour.

4 Add spinach and incorporate into the curry and then add the mushrooms. Cook for a few minutes and serve with Jeera Rice and Cucumber & Mint Raita.


One thought on “Chicken Tikka Masala

  1. Pingback: Jeera Rice | frightfulkitchen

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