Chicken Tikka Masala Curry

Chicken Tikka Masala Curry

Chicken Tikka Masala Curry

Chicken Tikka Masala is one of Britain’s favourite takeaway curries. It is said that this recipe was created in the 1970s in Glasgow, Scotland, by a Bangladeshi takeaway chef who added a mild tomato cream sauce to his tikka chicken to appease a rather fussy customer. You can make your own tasty tikka masala at home with a few of our simple store-cupboard ingredients including the Tikka Spice Blend from Freshly Spiced. Serve with pilau rice, spicy mango chutney and lime wedges for an authentic home takeaway experience.


Love your leftovers

Leftovers will keep for up to three days covered in the refrigerator. Simply reheat on the hob until piping hot throughout and serve. Alternatively, this recipe freezes well. Defrost in the fridge overnight and reheat thoroughly.

  • 200 grams plain, natural yogurt
  • 1 lemon, juice only
  • 1 tbsp Tikka Spice Blend
  • Pinch salt
  • 1 tbsp rapeseed oil
  • For the masala sauce:

  • 2 tbsp rapeseed oil
  • 1 large onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1-2 cm fresh ginger root, finely chopped
  • 1 red pepper, chopped into 1 cm pieces
  • 3 tsp Tikka Spice Blend
  • 1 tbsp tomato puree
  • 500 grams passata
  • 150 ml double cream
  • To serve:

  • Pilau rice
  • Lime wedges
  • Spicy mango chutney
  • For the chicken & marinade:

  • 4 organic, free-range chicken breasts (or 800 grams boneless chicken thighs) cut into 2 cm pieces
  • Na'an bread
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