Chicken Tikka Masala
Author: vKiK_k_qQwY
This British favourite is really easy to cook, but I only have 3 minutes to save the Earth! Thank Goodness for the Titli Time Twister…
  • 700 g (25 oz) cubed chicken
For the marinade
  • 250 ml (1 cup) plain yoghurt
  • Juice of 1 lemon
  • 1 tbsp chopped coriander
  • 4 tsp garlic & ginger paste
  • 2 tsp chilli powder
  • 1 tsp salt
  • ½ tsp turmeric
For the masala gravy
  • 4 tomatoes, chopped
  • 1 onion, sliced
  • 2½ cm (1″) of ginger, chopped
  • 3 garlic cloves, crushed
  • 3 green chillis, chopped (optional)
  • 2 tbsp brown sugar
  • 1 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • 2 tbsp ghee or vegetable oil
  • 4 tbsp single cream
  1. Mix the marinade ingredients in a bowl. and add the chicken. Stir well and leave to marinade in the ‘fridge for at least an hour, but preferably overnight
  2. Place the chicken pieces on skewers, cover with marinade and place under a hot grill. Turn every few minutes and baste with the remaning marinade.
  3. The chicken should take 15-20 minutes to cook. Removed from the skewers when cooked.
  4. Prepare the masala gravy. Heat the ghee in a pan and fry the onions for 5 minutes.
  5. Add in the ginger and garlic and cook for a further 2 minutes.
  6. Add in the spices and stir for 30 seconds, then add in the remaining masala ingredients. Cover and simmer on a low heat for 20 minutes.
  7. Turn off the heat and process the masala with a hand blender or a food processor.
  8. Mix in the cream, then add in the chicken tikka.
  9. Bring to the boil slowly and serve.
Calories: 417 Fat: 18.1 Sugar: 14.8 Fiber: 3.0 Protein: 42.3 Cholesterol: 140.8
Titli's Tips
If you want an ultra smooth masala you can push it through a sieve with the back of a spoon once it’s whizzed.

Serve with plain pilao and enjoy!
Recipe by Titli's Busy Kitchen at