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11 December 2012,22:14 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove any visible fat from the chicken and cut the meat into small cubes.
  • Mix 3 tablespoon of the tikka paste and 4 tablespoon of the yogurt into a bowl. Add the chicken and leave to marinate for at least 20 minutes.
  • Heat the oil in a heavy pan and fry the onion, garlic, chili and ginger for 5 minutes.
  • Add the remaining tikka paste and fry for 2-3 minutes. Stir in the tomato puree and water, bring to the boil and simmer for 10 minutes.
  • Meanwhile, thread the chicken pieces on to wooden kebab skewers.
  • Preheat the grill (broiler).Brush the chicken pieces with melted ghee or butter and cook under a medium heat for 10 -15 minutes turning the skewers occasionally.
  • Remove the grilled chicken from the skewers and flip it into a bowl.
  • Put the tikka sauce into a food processor and process until smooth. Return to the pan.
  • Add the remaining yogurt , lemon juice and chicken to the pan, then simmer 5 minutes.
  • Garnish with the fresh coriander, yogurt and toasted cumin seeds and serve on naan bread.


  • 750 grams chicken breast portions, skinned
  • 100 grams tikka paste
  • 150 grams natural (plain) low fat yogurt
  • 1 tablespoon Cooking oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 fresh green chili, seeded and chopped
  • 2.5cm  piece fresh root ginger, grated
  • 1 tablespoon tomato puree (paste)
  • 300 ml water
  • A little melted ghee or butter
  • 1 tablespoon lemon juice

To Garnish 

  • Fresh coriander (cilantro) sprigs,
  • Natural (plain) low fat yogurt
  • Toasted cumin seeds,
  • Naan bread, to serve

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