Chicken Tikka Masala Curry (version 1) Recipe - Serves 4

Chicken Tikka Masala Curry (version 1) Recipe

358 calories each serving (556 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium


675g (1 1/2 lb) of chicken breasts
6 tablespoons (90ml) tikka paste (sold commercially)
1/2 cup (125ml) yoghurt
1 tablespoon (15ml) vegetable oil
1 onion, chopped
1 garlic clove, finely chopped
1 green chilli, seeded and finely chopped
2.5cm (1 inch) piece ginger, grated
1 tablespoon (15ml) tomato puree
1 cup (250ml) water
1 tablespoon (15ml) melted butter
1 tablespoon (15ml) lemon juice
1 tablespoon fresh coriander, chopped


Remove any visible fat from the chicken and cut the meat into bite-sized pieces
Put three tablespoons (45ml) of the tikka paste and four tablespoons (60ml) of the yoghurt into a bowl
Add the chicken, mix well and leave to marinate for 20 minutes
For the tikka sauce, heat the oil in a pan and fry the onion, garlic, chilli and ginger for five minutes. Then add the remaining tikka paste and fry for two minutes. Finally, add the tomato puree and water, bring to the boil and simmer for 15 minutes
Thread the chicken pieces onto kebab skewers - if you're using wooden ones then soak them for 30 minutes in cold water before threading the chicken
Preheat the grill
Brush the chicken pieces lightly with a little melted butter and grill under a medium heat for 15 minutes, turning the skewers occasionally
Put the tikka sauce into a food processor or blender and process until smooth
Return to the pan - add the remaining yoghurt and lemon juice, remove the grilled chicken pieces from the skewers and add to the saucepan and then simmer for five minutes
Garnish with the fresh corriander

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Recipe submitted on 9 June 2007

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