Chicken Tikka Masala

Living in Leicestershire we get fantastic indian food and Chicken tikka masala,although not authentically indian, is a great gift from our friends from the east and a firm favourite in Britain today, here is my version.


Serves 2-4

1 Large white onion, chopped
3 Cloves garlic, chopped
Groundnut or Vegetable oil
1cm piece of ginger, peeled and chopped
Half teaspoon of mild chilli powder
1 tsp Turmeric
2 tsp Garam masala
1 tablespoon Brown sugar
1 tablespoon Tomato puree
1 x 400g tin chopped tomatoes
4 Chicken breasts, cubed.
Handful fresh coriander
Pinch of dried curry leaves
1-2 tablespoons natural yoghurt
2 Green chillies, de-seeded for mild flavour, if you like it hot, keep the seeds!


1. Heat a splash of groundnut oil in a large,wide pan on a low to medium heat and add the chopped onions and garlic and fry gently for 10 minutes until soft.

2. Add the chilli and ginger and cook for a further five minutes then add the chilli powder,turmeric,garam masala,brown sugar and tomato puree, cook the mixture for around a minute to bring the paste together.

3. Add in the chopped tomatoes and stir, transfer the mixture to a blender and blitz until smooth. When the mixture has cooled add in the chicken breast pieces and marinade for 5 hours or preferably overnight.

4. Take the chicken out of the marinade and fry for 2-4 minutes to brown (alternatively for extra flavour you can place the chicken onto skewers under a hot grill for 4-5 minutes, turning regularly) add in the rest of the sauce.

5. Simmer for 10 minutes and then add in the yoghurt, coriander and curry leaves, cook for a further two minutes and serve with basmati rice, naan bread's and mango chutney.