I recently came across this great Chicken Tikka Masala recipe that I found in my favourite cookbook. Who knew it could be so easy to make this popular dish?! Although the recipe was great I tweaked it quite a bit and as usual I will give you the Hints and Tips below to make sure you get this recipe right. The consistency and texture of the sauce was lovely and full of flavours! Extremely tasty!

This is a great recipe for a weeknight or weekend family dinner or even if you just want to learn a new recipe, you will not be disappointed with how this turns out.


Serves 4


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HeyEater Hints & Tips:

1. It is much easier to just use chicken thigh fillets, this way; you don’t have to worry about boning and skinning too much! However, if you don’t find thigh fillets then be sure to have the chicken skinned and boned.  Secondly, when you place the next 5 ingredients, in a blender, especially, you may notice you wont get the paste you need. I used a blender and had to add a bit of water to get the paste. If you need to add a little water, do so! It won’t change anything.

2. Before spreading the paste on your chicken and leaving it to marinate, I would suggest you season your chicken just a bit with salt, black pepper and a tiny bit of chicken seasoning.

3. Although the recipe states you should grill the chicken for 2-3 minutes on each side, I ignored that and I grilled my chicken all the way through, it is much easier that way! I would suggest you do that as well.This way you can just put your chicken into the sauce and it will be fully cooked already, all you have to do is let it simmer for a few minutes.


Photos by : Didun Odukale



8 chicken thighs, skinned and boned

2 garlic cloves coarsely chopped

1 inch of a piece of root ginger coarsely chopped

Juice of 1 lime

1 red chili, deseeded

2 tbsp coarsely chopped coriander leaves, plus extra to garnish

2 tbsp vegetable oil

1 red onion, chopped

1 tsp ground turmeric

1 tsp ground cumin

1 tbsp tomato puree

300 ml double cream

1 tbsp lemon juice

salt and freshly ground black pepper


1. Place the chicken thighs in a single layer in a shallow dish. Put the next five ingredients and 1 tbsp of the oil in a food processor or blender and process to a paste. Spread over the chicken, then leave to marinate for 2 hours.

2. Heat the remaining oil in a frying pan, add the onion, and fry until softened and starting to colour. Stir in the turmeric and cumin and fry for 2-3 minutes. Set aside.

3. Preheat the grill to high, lift the chicken from the dish, reserving any marinade left behind, and place on a foil-lined grill rack. Grill for 2-3 minutes on each side or until almost cooked and slightly scorched at the edges.

4. Stir the tomato puree, cream, lemon juice, and reserved marinade into the onion mixture in the frying pan. Bring to the boil, stirring to mix well. Place the chicken in the pan and baste with the sauce, then simmer for 5 minutes or until the chicken is cooked through. Season with salt and pepper to taste and sprinkle with coriander to serve.

5. Serve with rice or Naan bread

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