Chicken tikka masala

Serves 4


For the marinade:

  • 240g plain yoghurt
  • 2
tbsp lemon juice
  • 2
tsp ground cumin
  • ½ tsp cayenne pepper
  • 2
tsp black pepper
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp salt
  • 1
x 4cm piece of ginger, grated
  • 700g boneless skinless chicken thighs, cut into bite-sized cubes

For the sauce:

  • 30g butter
  • 4
garlic cloves, crushed
  • 1
green chilli, deseeded and finely chopped
  • 4
tsp ground coriander
  • 2
tsp ground cumin
  • 2 tsp paprika
  • 2
tsp garam masala
  • 2 tsp sugar
  • 1 tsp salt
  • 2 x 400g tin of chopped tomatoes
  • 400ml coconut milk

To serve:

  • Plain natural yoghurt or raita
  • Handful of fresh coriander, chopped


  1. In a bowl, combine all the marinade ingredients. Add the chicken and place in the fridge for at least three hours.
  2. Melt the butter in a large pan over a medium heat. Add the chicken, discarding the marinade, and brown on all sides.
  3. Add the garlic and chilli and cook for one minute. Stir in the coriander, cumin, paprika, garam masala, sugar and salt.
  4. Stir in the tinned tomatoes and bring to the boil, then reduce the heat and simmer for 15 minutes.
  5. Stir in the coconut milk and simmer for another 10-15 minutes.
  6. Sprinkle with chopped coriander and serve with plain natural yoghurt or raita.


Nutritional information:

Per serving: 763kcals, 46.5g fat (29.1g saturated), 31.6g carbs, 11.4g sugars, 58.3g protein, 6.5g fibre, 1.103g sodium