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


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

  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