Chicken Tikka Masala


Chicken Tikka Masala


  • 2 tablespoons cummin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons paprika
  • 1 tsp mango powder (optional)
  • 1 tsp chilli powder (optional or to taste)
  • pinch of red food colouring (optional)
  • juice of a lime
  • about 10 oz good thick yoghurt
  • salt to taste
  • 1 1/2 pound chicken, diced
  • 3-6 cloves garlic, chopped or to taste
  • 1 large onion, very finely chopped
  • chicken stock or water
  • oil or ghee for frying


Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the fridge for 24 hours. Heat oil in a frying pan or wok until very hot. Stir fry chicken vigorously for about 5 minutes (you may need to do it in 2 batches, depending on the size of your pan). Remove chicken and keep warm. Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra teaspoon of cummin and coriander may lift it a little. Simmer until chicken is cooked and sauce is nice and thick. Serves 4 with rice.

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