Sunday, April 6, 2014


Chicken tikka masala is well known everywhere. Most of us think that cooking process of that is more than a full-day-adventure and not worth as You can buy at every corner in a take-away under 3 minutes. I tried so many variations of this dish but hardly found more than 2 ones which were really outstanding in flavor and texture as well. So then I decided to make my own classic Chicken Tikka and the recipe is great. I'm pretty sure not to buy very often at the corner... I rather open my own take away!

The recipe is slightly adapted from Bon Appetit.


6 garlic cloves
a thumbsized fresh ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 red chili
2 bay leaves
150 gr natural yoghurt (I used greek yoghurt)
1 tbsp salt
1 kg chicken breast fillet
3 tbsp oil
1 small onion
2 tbsp tomato paste
6 cardamom pods
400 gr (1 tin) chopped peeled tomato
150 ml heavy cream
finely chopped coriander

  1. Peel ginger and grate finely. Mash garlic cloves. Mix ginger, garlic, turmeric, garam masala, coriander and cumin in a bowl. Pour the yoghurt into an other big plastic bowl, add salt and the half of spice mix previously You made. 
  2. Clean  the chicken breast and cut into strips. Add to the yoghurt mixture, stir well to coat the strips evenly then cover with lid. Chill at least for 2 hours better for a night.
  3. Heat the oil in a frying pan. Add the finely sliced onion and sautee on medium for a few minutes until soft. Add tomato paste, cardamom pods and the rest of spice mixture and cook for 4-5 minutes. Add the tomato from the tin and cook for 5-10 minutes until gets thick. Pour into a blender (remove cardamom pods before) and mix on medium speed until smooth and creamy. 
  4. Add the cream and pour back into the frying pan then bring to boil. Add the bay leaves. Simmer for 30-35 minutes until the sauce thickens. 
  5. Meanwhile preheat the grill. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Place the chicken strips on wire rack. Grill about 10 minutes. It won't be cooked through, so then add to the sauce and simmer for additional 5-8 minutes. 
  6. Serve with fresh, finely chopped cilantro and home baked Naan bread or steamed rice.  


  1. Good Morning Aniko, Chicken Tikka Masala is my favourite curry.... although very mild I love just the hint of warmth that this curry provides. Can I say, your photographs are beautiful... you are very talented lady.
    Thank you for the recipe and have a lovely day.
    Best Wishes

  2. Dear Daphne, thanks a lot for your kind words! I'm really touched.... Well, I also like Chicken Tikka in a very mild way for that I prefer to cook myself and balance carefully in terms of mildness. My task is even more complicated that my huby loves spicy Indian dishes so I give him an extra chili to be spoiled :-)