Chicken Tikka Masala

Chicken tikka masala is a curry dish of roast chicken chunks often called as "tikkas"in a rich creamy, red, lightly spiced, tomato-based sauce. Chicken Tikka masala is very popular at british restaurants and for several years has been the most popular take-away food in England and has rising popularity in Wales.

Chicken Tikka Masala


  • 3 tbs ps lime/ lemon juice
  • 1 cup fresh yogurt (should not be sour)
  • 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
  • 2 tbs ps ginger paste
  • 3-4 tbs ps garam masala (Spice prepration, available in market)
  • 1 cup finely chopped fresh coriander leaves
  • 3 tbsps garlic paste
  • 1 tsp Chaat/chicken Masala (available at most spice/indian based groceries)
  • 1/2 tsp orange food colouring
  • 6 peppercorns/ 2 dry red chillies
  • 1 large onion cut into very thin rings
  • Lime/ Lemon wedges to garnish


How to make .

  • Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
  • Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
  • Thread the chicken onto skewers and keep ready.
  • Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
  • Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
  • Remove from skewers and put the chicken in a plate.
  • Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
  • Garnish the Chicken Tikka with these onion rings and serve