Serves 4-6
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For the chicken marinade

For the tikka masala

To serve

  1. In a large bowl, stir together the chicken, lemon juice and large pinch of salt. Cover and leave to marinade for 10 minutes
  2. In a blender, combine the garlic, ginger, cumin, coriander, garam masala, paprika, chilli powder and yoghurt. Blend until smooth.
  3. Stir the yoghurt mix with the chicken. Add in oil and mix well until completely coated. Marinade for at least 30 minutes ,or overnight if possible. 
  4. Heat one tablespoon of the oil in a frying pan over a medium-high heat. Working in batches, cook the chicken on all sides until cooked through, then set aside. 
  5. Heat the remaining oil in a large saucepan over a medium heat. Add onions and fry for 2-3 minutes or until lightly browned. Add ginger and cook for one minute.
  6. Stir in the turmeric, coriander, paprika and chilli powder. Fry for one minute, then stir in the tomato purée and chopped tomatoes. Cook for 2-3 minutes or until they are soft. Bring to a boil, then reduce heat and simmer for 2-3 minutes. 
  7. Add lemon juice and cream. Add in enough water to make a thick sauce. Season to taste. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
  8. Add the garam masala and chopped coriander. Heat through, then stir in the chicken.
  9. Serve with rice and warmed naan bread

Nutrition Facts

Per serving: 481kcals, 25.9g fat (7.7g saturated), 14.9g carbs (6.7g sugars), 46.3g protein, 3g fibre, 0.171g sodium