Chicken Tikka Masala

Mains, Poultry
chicken, curry, tomatoes


  • 4 boneless, skinless chicken breasts
  • 2 medium onions
  • 1 fresh red chili
  • A thumb-sized piece of fresh root ginger
  • A small bunch of fresh cilantro
  • Olive or vegetable oil
  • A pat of margarine
  • ½ cup tikka masala or mild curry paste, such as Patak’s
  • Salt & freshly ground pepper
  • 1 x 14 ounce can of diced tomatoes
  • 1 x 14 ounce can of coconut milk

To serve (optional):

  • 1 cup natural yogurt
  • 1 lemon



  1. Slice the chicken breasts into ¾ inch thick chunks.
  2. Peel, halve, and finely slice the onions.
  3. Finely slice the chili.
  4. Peel and finely slice the ginger.
  5. Pick the cilantro leaves and put on one side, then finely chop the stalks.
  6. Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter.
  7. Add the onions, chili, ginger and corianders stalks and cook for 10 minutes, until softened and golden.
  8. Add the curry paste and the strips of chicken. Stir well to coat everything with the paste and season with the salt and pepper.
  9. Add the tomatoes and coconut milk, and stir again. Bring to a boil, then turn the heat down and simmer for 20 minutes with the lid on.
  10. Check the curry regularly to make sure it’s not drying out and add extra water as necessary. When the chicken is tender and cooked, taste and add a bit more salt and pepper – please season carefully.


To Serve:

Serve with hot fluffy rice a few spoonfuls of yogurt dolloped on top, sprinkled over with the cilantro leaves and a wedge of lemon.
Serves 4 – 6