Chicken tikka massala

Chicken tikka massala
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 500 gr chicken
  • 125 gr yoghurt
  • 60 gr oil
  • ½ lemon
  • 2 cm fresh ginger
  • 2 cloves of garlic
  • ½ tspn garam massala
  • ½ tspn tumeric
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • ½ tspn chilli powder
  • 1 cm fresh ginger
  • 2 cloves of garlic
  • 2 onions
  • 30 gr oil
  • ½ tspn tumeric
  • 1 tspn ground coriander
  • ½ tspn garam massala
  • 2 tbspn tomato puree
  • 400 gr tinned tomatoes
  • 2 tbspn fresh coriander
  1. Dice the chicken. Chop the garlic and ginger. Marinade the chicken in the yoghurt, oil, lemon juice, fresh ginger, cloves of garlic, garam massala, turmeric, ground coriander, ground cumin and chilli powder, preferably overnight.
  1. Remove the chicken from the marinade. Keep the marinade for later.
  2. Stir fry the chicken until cooked and add to the pan. Remove and set aside for later.
  3. Dice the ginger, garlic and onion. Puree in a kitchen machine. Fry off in some oil until fragrant in the pan used for the chicken.
  4. Add the turmeric, ground coriander and garam massala and fry off until fragrant.
  5. Add the tomato paste and cook for a minute.
  6. Add the tinned tomatoes and marinade and bring the sauce to a simmer.
  7. Stir the marinade in the sauce and reheat until hot.
  8. Add the chicken and serve the sauce with rice and a suitable vegetable if desired.
Stuff to know
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
Frying the spices of releases their flavour. Be carefull not to burn them.
Serve the curry with naan bread (click here for the recipe).