Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala

One Glasgow chef claims credit for inventing one of Scotland's favorite curries, Chicken Tikka Masala.  This is our Spice Pots version.  Delicious!  A bit more time consuming than most of our recipes, as it requires 2 steps: marinating and cooking the chicken, then making the sauce.   But it's still a very easy chicken curry recipe.
Our healthy curry recipes are a great replacement to your usual Indian takeaway - easy on your waistline and your wallet!  Make it a Spice Pots Indian Fakeaway.


Serves: 4-6
Prep time: 2 hours
Cooking time: 30 minutes
Method: Hob and grill or BBQ
Heat scale: 🌶️🌶️🌶️

Ingredients for the marinade:
3 tsp Tandoori Masala Spice Pot
5 heaped tbsp natural yoghurt
500g chicken, cut into cubes
Good squeeze of lemon juice (optional)
Salt, to taste
Ingredients for the sauce:
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
1 400g tin of chopped tomatoes
2-3 tsp Korma Spice Pot  (or use any of our blends)
1 tbsp soft brown sugar
200ml single cream
1 tablespoon of ground almonds
Salt, to taste
Coriander, to garnish
  1. Mix the yoghurt, Tandoori Masala, salt and lemon juice in a bowl.
  2. Add chicken and coat well.
  3. Marinate for at least 2 hours but preferably overnight.
  4. Thread onto skewers.
  5. Cook on the BBQ or grill or in the oven until cooked through.  This will take around 25-30 minutes in an oven on 180 degrees.
  6. To make the sauce*, heat the oil and cook the onion and garlic until soft.
  7. Add the tomatoes and simmer until the sauce thickens.
  8. Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.  Check the seasoning and add salt.  The colour of the curry will dull when the cream is added.
  9. Add the chicken, stir through and you have your curry.
  10. Garnish with coriander

*NOTE  You can also use this simple and gently spiced tomato sauce with a number of other recipes.  Delicious with our Lamb KoftasTandoori Masala Chicken, Tandoori Masala Prawns or simply with some leftover vegetables or chicken to make a lovely curry. I always make a large batch of the sauce and freeze the leftovers to use for mid-week dinners when I'm short on time.

Try Bhuna or Goan Spice Pots, if you prefer a hotter curry.

Chef's Tip   *CHEF'S TIP
    You can also use fish, lamb, veg or paneer instead of                chicken. 

Browse more easy curry recipes or vegetarian curry recipes.

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