# Chicken Tikka Masala

A spicy and tangy chicken tikka masala that will ruin all takeaways for you forever.

- Total time: 30 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- olive oil
- fresh lemon juice
- 1 tsp garlic
- 1 tsp ginger
- few spoons creamy yogurt
- 1 small onion
- green chillies
- salt
- coriander powder
- cumin
- garam masala
- anardana
- amchur
- paprika
- chilli flakes
- 1 handful chopped coriander
- diced chicken breast
- 2 onions
- few bay leaves
- ginger and garlic paste
- splash passata
- bit water
- red chilli basar
- 1 cup full yogurt
- chopped tomatoes
- green chillies
- 1 generous handful coriander

## Instructions

1. In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, a big few spoons of creamy yogurt to get things moving.
2. Drop in one small onion and as many green chillies as your taste buds can handle.
3. Now the flavor bomb. Salt, coriander powder, cumin, garam masala, anardana for tang, amchur for that extra zing, paprika and chilli flakes if you're brave.
4. Blend it smooth, then stir in a handful of chopped coriander.
5. Pour it over diced chicken breast, massage it in like you mean it, then roast it at 230 for 25 minutes until golden, juicy and just a bit crispy.
6. Dice two onions and gently fry them in olive oil with a few bay leaves until they're golden and sweet.
7. Then you're going to stir in some more ginger and garlic paste.
8. Then a splash of passata and a bit of water to loosen things up.
9. Now we're going to season. Salt, coriander powder, cumin, garam masala and my signature red chilli basar for that deep smoky heat.
10. Then to finish it off, we're going to chuck in about a cup full of yogurt and cook it right down until it's thick and rich.
11. Your tikka should be ready by now. So in it goes. Chuck it all in with the juices and all.
12. Give it a good stir, cover and let it simmer for about 5 minutes so all those flavors can get friendly.
13. Then to finish it off, we're going to chuck in some chopped tomatoes, some more green chillies, just for that extra, extra heat, and a generous handful of coriander to freshen it all up.
14. Serve this up with buttered roti or just a spoon.

## Equipment

- blender

## Tips

- Roast the chicken at 230 degrees for 25 minutes until golden, juicy, and a bit crispy.
- When frying onions for the sauce, gently fry them until golden and sweet; they will release their own caramelized flavor.
- Simmer the curry for about 5 minutes for the flavors to meld.

## Source

- Original video: https://www.facebook.com/share/v/1BZMkYSNpV/
- Recipe page: https://www.cliprecipe.com/recipe/a61591a7-95be-46c5-90a5-b8708681523c
- Extracted: 2026-05-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt