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chicken tikka massala

By thomasgoulding2 (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • You need to marinade the chicken 24 hours before
  • A challenge
  • Serves 2
indian chicken curry, extremely mild with little spice


  • 1/2 chilli
  • 1 garlic clove
  • 15 g of ginger
  • 1tbsp of vegetables oil
  • pinch of paprika
  • 1/2 tbsp garam masala
  • tsp tomato puree
  • 3 springs of coriander
  • 400 g chicken breast
  • 1 small onion
  • 1/2 red pepper
  • 1/2 green pepper
  • pinch of cinnamon
  • pinch of ground coriander
  • pinch of turmeric
  • 1x400g tin of plum tomato's
  • 100ml yoghurt
  • 100 ml of double cream
  • 200 g basmati rice
  • sea salt
  • knife
  • chopping board,
  • large bowl,
  • 2 saucepan's


  • STEP 1
    blitz the chilli, the garlic and the vegetable oil in a food blender
  • STEP 2
    add the paprika, the garam massala, the tomato puree, corianda stalks and blitz again till a paste
  • STEP 3
    put the marinade and the chicken in a bowl and stir well then leave in the fridge overnight
  • STEP 4
    the next day - fry the onion and the spices in the oil then cook gently for 10 mins
  • STEP 5
    add the tin of tomato's and the yoghurt then remove the chicken from the marinade and add to the simmer for 15-20 mins till cooked
  • STEP 6
    stir in coriander leaves + cream just before serving
  • STEP 7
    the rice - bring a large pan of salt water to the boil then add the rice, after 4-5 mins rinse the rice with clean tap water for a min
  • STEP 8
    add the rice to boiling water and wait till the rice moves about then leave for 5 mins
  • STEP 9
    drain the rice and bring to boil again, then back down to a simmer, steam the rice in a colander for 8-10 mins
  • STEP 10
    Serve on a plate/bowl, rice underneath the curry. Serve with nan bread and poppadoms

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