Chicken tikka masala

This chicken recipe is for chicken tikka masala.  This chicken tikka marsala is great served with fluffy white basmati rice and warmed naan breads.  Click here to download the recipe for chicken tikka masala.


Getting everything ready

  • Place the tandoori paste into a clean bowl.  Add the yoghurt and mix well together to make the marinade.
  • Cut the chicken into large dice and mix into the marinade.  Cover with cling film and store in the fridge for an hour or two.  Don’t forget to wash your hands after using raw chicken and exchange boards.
  • Blanch the tomatoes, remove the skins, cut into halves and remove the seeds.  Cut the tomato flesh into medium size dice and place into a clean bowl.  Cover and save for later.
  • Peel and cut the onion into medium size dice.
  • Wash, dry and roughly chop the coriander (save a few leaves for garnish).
  • Pre-heat the oven to 180°C (Gas Mark 4).


  1. Tip the chicken and marinade into a clean, ovenproof dish.  Spread it out evenly and put into the pre-heated oven to cook for 15–20 minutes.
  2. Meanwhile, heat a touch of oil in a heavy-based sauté pan over a medium heat on the hob.
  3. Add the diced onions and sauté gently for a few minutes until the onions are soft but without too much colour.
  4. Add the masala paste and mix with the onions.  Pour in the coconut milk, bring to the boil, turn down the heat and allow to simmer for about 15 minutes.
  5. Add the chopped coriander.
  6. Remove the chicken from the oven and carefully add to the sauté pan, marinade as well, to give a nice reddish colour.  Add the chopped tomatoes, stir in the double cream and bring just to the boil.
  7. Check the consistency and season the chicken tikka masala if necessary.
  8. Ladle the chicken tikka masala into warmed bowls and garnish with a few coriander leaves.  Serve your chicken tikka masala with fluffy white basmati rice and warmed naan breads

Cooking tips for main course recipes

Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.


Prep Time: 20 mins
Cook Time: 35 mins
Serves: 2
  • 2 chicken breast (or 4 boned and skinned thighs)
  • 1 tablespoon masala paste
  • 85g tomatoes
  • 1 onion
  • 200ml coconut milk
  • 100ml double cream
  • 2 portions basmati rice
  • 2 naan bread
  • 1 tablespoon tandoori paste
  • 1 tablespoon natural yoghurt
  • Vegetable oil, to shallow fry
  • Small bunch coriander
  • Seasoning, if required


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