Best Ever Chicken Tikka Masala
Best Ever Chicken Tikka Masala



  • 4 skinless chicken breasts
  • 4 tbsp tikka masala curry paste
  • 2 tbsp natural yoghurt
  • 3 tbsp veg oil
  • 1 cinnamon stick
  • 8 cardamom pods
  • 1 onion, finely chopped
  • 1⁄2 tbsp grated ginger
  • 2 crushed garlic cloves
  • 1 tsp each of ground cumin, coriander, turmeric, and cayenne pepper
  • 200g chopped tomatoes
  • 150ml chicken stock
  • 1 1⁄2 tsp garam masala
  • 1⁄2 lemon, juice only
  • 1⁄2 tsp salt
  • Cut the chicken into bite sized pieces, and mix with the yoghurt and curry paste. Marinate in a metallic dish for a couple of hours, or overnight. When ready to cook, heat the oil in a large saucepan, and add the cinnamon, cardamom, and onion. Fry for 5 minutes, then chuck in the cumin, garlic, ginger, coriander, turmeric, and cayenne pepper.
  • Once the spices have cooked for a minute or two, add the chicken pieces. Fry for a few minutes, then add the chicken stock, tomatoes, lemon juice, garam masala, and salt. Simmer the curry for 10-15 minutes, then serve with naan or rice.
30 mins
4 serving
This recipe pairs perfectly with the Willunga 100 'Clarendon' Grenache 2017 from McLaren Vale, Australia.

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