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Chicken Tikka Masala

Chicken Tikka Masala

A tasty British favourite that will definitely be a hit at the dinner table. Try replacing chicken with paneer and spinach for an alternative vegetarian version.

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 1 pouch Tilda Pure Basmati rice
  • 3 tbsps natural yoghurt
  • 4 tbsps tikka paste
  • 2 large chicken breast, cut into bite size chunks
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thumb ginger, grated
  • 200g canned chopped tomatoes
  • 1 tsp smoked salt
  • 2 tbsps water
  • A knob of butter
  • 1 tsp lemon juice
  • 2 tbsps double cream


  1. Mix the natural yoghurt and tikka paste together and then add the chicken breast chunks. Leave to marinade

  2. Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften

  3. Add the marinated chicken and fry until sealed and slightly browned

  4. Add the chopped tomatoes, smoked salt and water and cook uncovered for 15 minutes, stirring occasionally

  5. Add the butter and lemon juice and heat through

  6. Finish by swirling in the double cream

  7. Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry