Print Options:

Chicken tikka masala with basmati rice

Yields2 ServingsPrep Time50 minsCook Time1 hr 30 minsTotal Time2 hrs 20 mins

 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
 2 chicekn breast
 3 cardamom seeds
 1 pinch fennel seeds
 5 cloves
 1 pinch cinnamon
Tikka spices for marinating the chicken
 ½ tsp garlic/ginger paste on chicken breast
 ½ tsp turmeric
 ½ tsp chilli powder
 ½ tsp garam masala
 ½ tsp white vinegar
 1 pinch salt
 If you want the traditional pink colouring of chicken tikka add ‘red colour’ powder
For cooking the chicken

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!

For making the sauce

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


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.


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 basmati rice and nan.

Nutrition Facts

Servings 0