Wednesday, May 1, 2019

Chicken Tikka Masala



Indian food is one of my absolute faves. Here's my version of chicken Tikka masala, a more simplified version without any marinating*. I make mine with coconut milk to make it dairy-free.

Chicken Tikka Masala
Serves 6


  • 1.2kg chicken thigh fillets cubed
  • 1 brown onion diced
  • 2 tablespoons ground paprika
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon garam masala
  • 1 tablespoon minced ginger
  • 1 tablespoon cumin
  • 2 teaspoons crushed garlic
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder (more or less to taste)
  • Juice of 1 lemon
  • 1 tin crushed tomatoes
  • 1 tin full fat coconut milk
  • Fresh coriander to serve
  • Salt for seasoning
  • Vegetable oil


 1. In a bowl combine spices. Heat a small amount of oil over a medium heat in a large pot and fry onion, garlic and ginger for a few minutes before adding the spice mix. Fry until fragrant.
2. Increase heat and add a little more oil. Add chicken and tomato paste. Cook chicken for five minutes, browning on all sides and then pour in coconut milk, tinned tomatoes and lemon juice. Season with salt. Bring to a simmer and reduce heat. Simmer with the lid on for 30 minutes, stirring occasionally.
3. Serve with basmati rice and fresh coriander.

* If time permits, coat the cubed chicken in half of the spice mix for 1 hour before cooking.

Xo Bec

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