Chicken Tikka Masala - this Panda's favourite Indian meat dish!

Chicken Tikka Masala – another Indian favourite, a lovely combination of spices in a typical tomato based masala Indian sauce. Moreish and delicious served with rice and naan or a chapati.


  • 4 thin sliced tomatoes (or a tin of plum tomatoes)
  • 2 thin sliced onions
  • 1 little finger-width/length of ginger (julienne sliced)
  • 5 cloves of garlic (julienne sliced)
  • 1 green chilli
  • Chicken breast
  • 3 cardamom seeds
  • 1 pinch of fennel seeds
  • 5 cloves
  • 1 pinch of cinnamon
Tikka spices for marinating the chicken
  • ½ teaspoon garlic/ginger paste on chicken breast
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon garam masala
  • Small amount of vinegar to mix
  • Pinch of salt
  • If you want the traditional pink colouring of chicken tikka add ‘red colour’ powder
Directions for cooking the chicken

1. Put chicken in a bowl and add the ‘tikka spices’, leave to stand for a while. Then gently fry to cook the chicken. You could also cook this in the oven or under a grill if you prefer, after all in India this is cooked in a tandoori oven!

Directions for making the sauce

1. Fry cardamom seeds, fennel seeds, cloves and cinnamon with the garlic and ginger until golden then

2. Add the onion, chilli and a pinch of salt. Add 1 teaspoon chilli powder, ½ teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon garam masala.

3. Add tomatoes and water to make a sauce. Season with salt to taste and some milk or yoghurt. Add cooked chicken and leave to cook a while longer, garnish with fresh coriander and serve with rice and nan.