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chicken tikka masala

Chicken tikka masala

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.


- Chicken breast

- Onion

- Garlic

- Ginger

- Tomato paste

- Diced tomatoes

- Coconut milk

- Olive oil

- Salt

- Black pepper

- Cumin

- Coriander

- Garam masala

- Paprika

- Cayenne pepper

- Turmeric


1. Begin by cutting the chicken breast into bite-sized cubes. Season with a pinch of salt and black pepper.

2. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown, about 5 minutes.

3. While the chicken is cooking, finely chop the onion, garlic, and ginger. Once the chicken is cooked, remove it from the pan and set it aside.

4. In the same pan, add another tablespoon of olive oil and the chopped onion, garlic, and ginger. Cook until the onions are soft and translucent, about 3 minutes.

5. Stir in 1 tablespoon of tomato paste and cook for another minute.

6. Add 1 teaspoon of cumin, coriander, garam masala, paprika, cayenne pepper, and turmeric to the pan. Mix well with the onion mixture and let it cook for another minute.

7. Pour in 1 cup of diced tomatoes and 1/2 cup of coconut milk. Stir to combine all the ingredients.

8. Add the cooked chicken back to the pan and let it simmer for 10-15 minutes, until the sauce has thickened and the chicken is fully cooked.

9. Taste and adjust seasoning, adding more salt or spices if needed.

10. Serve the chicken tikka masala over rice or with naan bread. Enjoy!

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