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For the Chicken Tikka

500g chicken thighs

50mls lemon juice

2 tbsp vegetable oil

Ginger and garlic paste

1 tsp salt

1 tsp fenugreek leaves

2 tsps turmeric powder

1 tsp curry powder

1 tsp kashmiri chilli powder

Handful of chopped fresh coriander leaf

For the Tikka Masala

2 tbsp vegetable oil

500g Passata 

300mls single cream

2 medium size onions finely chopped or sliced

1 heaped tsp ginger and garlic paste

4 green cardamom pods

2 black cardamom pods

1 tbsp garam masala

Handful of fresh chopped coriander leaf


Cut the chicken into bite size chunks. In a glass bowl place all of the chicken tikka ingredients and then mix the chicken in with this paste, coating it well. Leave for approximately 1 hour, ideally overnight. 

In a large casserole dish or large pan heat the vegetable oil on a medium heat and place the onions in with the cardamom pods and cook until softened. Add the ginger and garlic paste and cook for 2 minutes then add the chicken tikka and cook for a further 15 minutes. 

Add the garam masala and mix in with the chicken tikka then add the passata and the cream, cook for a further 20 minutes on a low heat with the lid on.

Take of the lid and stir the tikka masala, which should be a nice thick sauce, finally add the chopped coriander.

Chicken Tikka Masala: Files
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