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Chicken Tikka Masala curry

Chicken Tikka Masala Curry


A traditional spicy dish that is so simple to make at home!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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1 C (250 ml) plain yoghurt
50 g tomato paste
4 cloves garlic, crushed
2 Tbsp (30 ml) grated fresh ginger
2 tsp (10 ml) paprika
1 tsp (5 ml) smoked paprika (optional)
1 tsp (5 ml) smoked chilli flakes (optional)
2 tsp (10 ml) garam masala
1 tsp (5 ml) sugar
1 green chilli, seeded and finely chopped
3 Tbsp (45 ml) chopped coriander
salt and pepper

about 800 g skinned and boneless chicken thighs, cut into 3 pieces each
2 Tbsp (30 ml) vegetable oil
1 onion, very finely chopped in a food processor
1 x 410 g can chopped tomatoes
½ C (125 ml) hot chicken stock
3 curry leaves
½ C (125 ml) fresh cream or coconut cream
a handful of coriander leaves, roughly chopped
salt and pepper to taste

Combine all the marinade ingredients and season (it’s quite a thick marinade).

Coat the chicken pieces with the marinade, cover and marinate in the refrigerator for at least 30 minutes (overnight is even better!).

Heat the oil in a large pot. Remove the chicken from the marinade (reserve the marinade) and fry until almost cooked. Add the onion and fry for 2 minutes.

Add the tomatoes, stock and curry leaves to the reserved marinade and mix until well combined. Pour into the pot with the chicken. Cover and simmer gently for about 20 minutes. Remove the lid, add the cream and heat for a few more minutes. Remove from the heat and add the coriander. Season to taste.

Serve with warm naan bread or basmati rice.