Chicken Tikka Masala (Includes Dairy!) 

This has to be one of my all-time favourite dishes, and living in England for a looooong while, well let’s just say that I had an abundance of the supermarket-ready-meal-unhealthy version! I mean, I read that M&S (Marks and Spencer) apparently sells 18 tonnes per week!?!? I reckon I contributed enough to that fugure … (And to mine, but that’s another story!) 

Please note: this recipe uses double thick yoghurt so if you do not allow dairy, you can substitute it with coconut cream.

The recipe that I was inspired by was Madhur Jeffrey’s Chicken Tikka Masala but I’ve changed it to be a slightly quicker, easier, and ‘cleaner’ version. So perhaps not quite a ‘tikka masala’, but close enough! The ingredients list may seem like a lot, but it’s just the same stuff repeated for both the marinade and sauce so isn’t really that much! With curries and spicy dishes, it’s generally the mix of spices that looks complicated, but if you just get the ratios right, it’s all good from there!

Now, I don’t have pics of every stage because I just ran with it a bit… When I make it again I’ll upload more pics!  Read through the recipe entirely and you’ll see that you can do this as an after-work weekday meal or you can prep in advance too. It really is quick to put it all together! 


What you need

Yield: Serves 2 

Prep time: 30 minutes (incl marinating time of 20 minutes)

Cooking time: 25 minutes

Spice: Medium heat (increase chilli if preferred!) 

For the chicken tikka 

3 chicken breasts, diced 

1/2 cup double thick yoghurt (Greek yoghurt) 

1 tspn garam masala

1/2 tspn turmeric powder 

1-2 tspn chilli powder 

2 tspns lemon juice 

Salt to taste 

For the masala

1 tblspn ghee

1/2 onion, sliced 

1/2 tspn turmeric 

1 tspn chilli powder 

1 tspn garam masala 

1 tspn ginger/garlic paste 

1/2 cup tomato purée (I make mine, you can used tinned) 

Salt and pepper to taste 

1/4 – 1/2 cup water (if you have homemade chicken stock, you can use that instead of water) 

What you need to do

Start with the chicken: marinate the chicken pieces in the yoghurt and spices, for about 20 minutes. (This is what I did because it was a bit of a last minute dinner. However, if you have time, or want to prep in advance, you can leave this in the fridge for a few hours or overnight.)
For the sauce: 

  1. Add ghee to a pot, over medium high heat, and when melted, add onions. Fry until onions have browned lightly. 
  2. Add spices and ginger/garlic paste. Mix well. 
  3. Add the chicken pieces, including the marinade. (A ‘traditional’ tikka calls for the chicken to be grilled in an oven first, but we’re going for quick here!) Give it all a good stir and allow to fry until the chicken changes colour. 
  4. Lower the heat, add the tomato purée. Season. Add the water/stock, cover and simmer for 15 minutes. 
  5. Remove lid, turn up the heat, and allow the sauce to reduce until thickened (similar to what you do with my lamb bhuna recipe). 
  6. Done! Garnish with fresh coriander, serve on cauli rice or with paleo naan, and a salad – delish!! 


Chicken tikka masala and cauli rice


Thank you for reading! If you’d like to share this recipe, PLEASE DO!! I just ask that you include a link back to this page. Thanks!


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