Chicken Tikka Masala

Total time: 4hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 376 Kcal, 44g Protein, 18g Carbohydrates, 14g Fat


  • Spice mix
  • 3 garlic clove, pressed
  • 2 tbsp ginger, grated
  • 1 red chilli, deseeded, finely chopped
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 3 tbsp garam masala
  • 0.5 tbsp sweet paprika
  • 0.25 tsp turmeric
  • 150 g plain greek yoghurt
  • 1 pinch nutmeg
  • 1 pinch ground cardamom
  • 4 chicken breasts (approx. 170 g each), cut into approx. 2 cm cubes
  • Brown the chicken
  • clarified butter for frying
  • 0.5 tsp salt
  • Sauce
  • 2 onions, sliced
  • 2 red pepper, sliced
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 dl water
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp tomato puree
  • To assemble
  • 150 g plain greek yoghurt
  • 4 sprigs coriander, leaves torn off

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  • Spice mix

    Mix the garlic and all the ingredients up to and including the nutmeg. Stir half of the spice mix into the yoghurt and set aside the other half. Mix the chicken with the yoghurt, cover and leave to marinate in the fridge for approx. 4 hrs.
  • Brown the chicken

    Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove, season with salt.
  • Sauce

    Add the remaining spice mix, onions, peppers and tomato puree, pour in the water and simmer over a low heat for approx. 10 mins. Add the tomatoes, sugar and salt, bring to the boil, then simmer for approx. 5 mins. Reduce the heat, return the chicken to the pan, heat gently.
  • To assemble

    Add half of the yoghurt, mix. Scatter the coriander leaves on top and serve with the remaining yoghurt.
  • Serve with:

    pitta or basmati rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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