Chicken Tikka Masala

Tikka Masala has such beautiful flavours. The beauty of this dish is it can be prepared a day ahead and tastes even better! You don’t need to think of curry being an unhealthy option. Serve with some wholegrain rice and greens on the side.

Serves - 2
Prep. Time - 20 mins
Cooking Time - 20 mins


  • 300g cubed chicken breast or thigh, or mixed


  • 2 cloves garlic grated
  • 1 tspn grated fresh ginger
  • 1 tspn turmeric
  • ½ tspn garam masala
  • ½ tspn coriander
  • ¼ lime juice


  • 1 chopped red onion
  • 1 generous pinch of chilli flakes
  • 200g fresh cherry tomatoes halved

1/2 cup coconut cream


  • Mix all the marinade spices ingredients together. Take half of the mixture, add lime juice and rub into the chicken. Cover and leave in fridge overnight.
  • Place other half of marinade spice mixture, onion and chilli flakes in pan with olive oil and cook until onion is soft.
  • Add chopped tomatoes and half of the coconut cream. Leave to simmer until tomatoes are broken down. Add more coconut cream as needed to obtain correct consistency – you don't want the masala too runny. This masala can then be used immediately or stored in a sealed container in the fridge
  • Take the marinated chicken and seal quickly in a frying pan.
  • Add sealed chicken to masala sauce and leave to simmer for approx. 20 minutes until chicken is tender.
  • Serve with wholegrain rice.

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