Chicken Tikka Masala

Chicken Tikka Masala

Servings: 4
Preparation Time: 30 minutes, plus marinating time
Cooking Time: 40 minutes
Perfect for: Aromatic, Rich, Warming
For the Marinade
  • 2.5 cm-piece ginger, finely chopped
  • 2 garlic cloves, finely chopped1 tsp MasterFoods™ Paprika Ground
  • 1 tsp MasterFoods™ Turmeric Ground
  • ½ tsp MasterFoods™ Chilli Ground
  • ½ tsp MasterFoods™ Garam Masala Spice Blend
  • ⅓ cup (80 ml) lemon juice
  • ⅓ cup (80 ml) cream
  • 1 kg boneless chicken breast, cut into chunks
  • For the Sauce
  • 3 tbsp (45 ml) vegetable oil, such as canola
  • 1 brown onion, finely sliced
  • 1 tbsp MasterFoods™ Coriander Seeds Ground
  • 2 tsp MasterFoods™ Paprika Ground
  • ½ tsp MasterFoods™ Turmeric Ground
  • ½ tsp MasterFoods™ Garam Masala Spice Blend
  • 2 tomatoes, diced
  • ¼ cup (about 60 g) plain unsweetened yoghurt
  • 1 ½ cups (375 ml) chicken or vegetable stock
  • Method:
    1. To make the marinade, mix ginger, garlic, marinade spices, and lemon juice in a large mixing bowl. Add the cream and stir to combine, mix in the chicken pieces well, and refrigerate for a minimum of 2 hrs.
    2. Using a large heavy-based pan, heat oil over medium heat. Add the onion and brown it for about 5 mins. Add the spices and stir for about 20 secs (be careful not to burn them), and then add in the tomatoes, cooking for a few minutes until they turn pulpy. Finally, pour in the yoghurt and stock, reduce the heat to low and simmer for 15-20 mins while you cook off the chicken.
    3. Heat a separate frying pan or BBQ to high heat. Drizzle oil over the meat to coat then fry or BBQ in batches, for about 5-7 mins each or until nicely charred around the edges and barely cooked through. The important part here the charring and colouring, as they will finish cooking in the sauce.
    4. By now, the sauce should be ready. Mix the chicken into the sauce and simmer on low heat for about 5 mins, until the meat is cooked through. Season to taste, then serve and enjoy with rice or naan!


    Using spices at different stages of the recipe layers in flavour, which ultimately helps build complexity.

    Charring (not burning!) the chicken pieces here is a super important technique in building flavour. This process, known as the Maillard Reaction, is where brand new flavour compounds are formed!

    Share your meals with MasterFoods™! #MFlavourClub


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